Potato Soup. Name: TERRI DISHMAN Base: McGUIRE AFB, NJ. Recipe: 3 medium potatoes (1 pound) peeled and quartered. 2 cups of cold water. 1/2 cup chopped onion. 1/2 cup sliced celery. 1/2 cup sliced carrot. 1 clove garlic, minced. 1 tablespoon snipped fresh thyme OR 1/2 teaspoon dried thyme,crushed. 1 teaspoon instant chicken bouillon granules. 1/8 teaspoon cracked black pepper. 2 cups skim milk. In a large saucepan combine potatoes, water, onion, celery, carrot, garlic, thyme, bouillon granules, and pepper. Bring to boil, reduce heat,simmer covered, for 20 to 25 minutes or until potatoes are tender. Remove from heat,cool slightly. Place a portion at a time, in blender or food processor. Cover and process until nearly smooth. Return all to saucepan. Stir in milk & heat just to boiling stirring often, turn off heat and let cool down for 5 minutes or so. Makes 4 servings.