Loretta Kelley's Potato Soup

from Loretta Kelley

1 5-pound bag of Yukon Gold potatoes, peeled and diced
2 large onions, finely chopped
3 ribs of celery, finely sliced
2 packages Hidden Valley Ranch dressing mix
whole milk or buttermilk (if buttermilk is used omit or use less of the dressing)
16 ounces sour cream
frozen corn (optional)
cooked bacon (optional)
parsley, finely chopped (optional)
salt and pepper, to taste (watch it because the dressing is salty)

Cook potatoes and onions in water just to cover until nearly cooked. If you don't have too much water in your potatoes, just add the dressing mix, stirring it in until it dissolves directly to the pot without draining the water out. Then add the sour cream, and enough milk/buttermilk to achieve the right consistency. Cook the soup on low (so it doesn't curdle) until potatoes are fully cooked and it smooths out (soup make look a little globby in the beginning after the sour cream is added). This soup freezes well.

Serves 12