Curative and comforting, this potato soup is perfect for chilly weather. With a nice vegetable salad, it makes a great meatless lunch or light supper.
Ingredients
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5 medium baking potatoes, peeled and cubed
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3 medium onions, finely chopped
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5 ribs of celery, finely chopped
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4 tablespoons butter
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1-1/2 teaspoons salt
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1/2 teaspoon white pepper
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1-1/2 cups chicken broth
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3 cups half-and-half (light cream)
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chopped parsley
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chopped chives or scallion tops
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crumbled bacon
Instructions
- In a large saucepan (3-quart) or Dutch oven, boil the potatoes until tender and easily pierced with a fork. Drain, cover and set aside. In a large skillet, sauté the onions and celery in butter until onion is transparent. Do not brown.
- Scrape the contents of the skillet, including any liquid, into the pan with the potatoes. Add the salt, pepper, chicken broth and half-and-half. Return to heat and, stirring constantly, bring to a boil. Reduce heat and simmer for a few minutes. Correct seasonings. If thinner soup is your preference, add a little chicken broth, simmer and recheck the seasonings.
- For very smooth soup, purée the mixture in a blender or food processor or use an immersion blender directly in the soup pot. For a chunkier result, mash the ingredients with a potato masher. Garnish with parsley, chives and crumbled bacon.
- Makes about 8 servings.
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