This is a classic family recipe that has been passed down from Allen Generation to Allen Generation. Now it is yours to pass down.
First off we have people that peel potatoes for soup and people that don't. Well you can do either way, but I my friend don't peel my potatoes for soup. I like the rustic edge the skin leaves. I peel out the rough spots but leave most skin. I do give them a good scrubbing though and even have a special potato scrubber.
In cold stock boil potatoes, stock, onion, celery, garlic, and seasoning packet at Med-High heat. Cook until potatoes are fork tender then add milk and reduce to Med-Low. Cook for about 10 minutes and then let rest for 10 minutes. (the flavor even gets better then next day)