Potato Soup

This is a classic potato soup recipe that is very easy to prepare and very flavorful.

Ingredients:

5 medium sized potatoes, peeled and diced
1 medium onion, chopped finely
1 celery rib, chopped finely
2 cups chicken broth, reduced sodium
1 cup of milk
1 cup half-and-half cream
2 tbs butter
1 tsp salt
1/2 tsp celery salt
1/4 tsp black pepper, freshly ground or white pepper

Directions:

In a medium saucepan add butter, chopped onion and celery. Cook on medium heat for about 10 minutes until vegetables are tender.
Add potatoes, chicken broth, salt and celery salt. Bring to a boil, turn heat to low. Cover and simmer for about 20 to 25 minutes until potatoes are fork tender.
Once the potatoes are fork tender, mash them with a potato masher or fork while they are in the saucepan. I leave some small pieces of the potato and don't completely mash them.
Add milk, half-and-half cream and pepper. Cook uncovered on low for about 5 to 10 minutes until your desired thickness.
Serve with chopped fresh chives or parsley if desired.

Comments:

- I will use whatever milk our family has on hand, usually 2% or 1%.

- The celery salt in this recipe adds a lot of great flavor.

Tips:

- I always keep instant chicken bouillon granules (such as Maggi brand) in my cupboard so when I don't have chicken stock, I can whip up some broth in minutes with 1 cup of hot/boiling water and 1 tsp of the chicken granules. This has come in handy many times for this recipe.

Variations:

- Add 1 finely chopped carrot when adding the potatoes.

- Add 1 minced garlic clove when cooking the onions.

- Potato Soup au Gratin - Prepare soup as above and ladle into oven proof bowls and top with grated cheddar or parmesan cheese. Sprinkle with nutmeg if desired.

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