Makeit Simple - Potato, Beef, Celery Soup

* Grandmother’s Potato, Beef, Celery Soup

3-4 lb Rump Roast

1 large bunch of celery (keep leaves)

6 large Idaho baking potatoes

Put the roast in the oven and keep adding water in the roasting pan so you get a significant amount of broth.

Dice up the potatoes.  (Grandmother always left the skins on the potatoes because she said there were lots of good things in the skins.)

Chop up the bunch of celery.

When the roast is done, pour the broth into your crock pot, add water if you don’t have enough broth.  Add the chopped potatoes and chopped up celery. 

Season with Basil, Parsley, and Sage (to taste); add salt and ground pepper.

Slice some of the beef and keep those slices for sandwiches.  Chop the rest of the roast beef into small chunks and add to soup stock.

Turn the crock pot on high for two hours, then reduce it to low for two more hours.

You should have an excellent pot of German potato, beef, and celery soup.

NOTE:  This fills a 6-quart crock pot.  If using a smaller slow cooker, halve recipe.

*This recipe came from one of my closest friends.  THANKS, Janie!  This is sooooo GOOD!