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Don't leave out the celery...it's the real secret to this simple soup's flavor....

Creamy Potato Soup

5 C. raw diced potatoes

1 C. diced celery

14 C. finely chopped onion

1-1/2 C. water

3 C. potato cooking liquid

1 can evaporated milk (can substitute soy milk or 1 C. half & half)

2 T. butter

1 T. chicken soup base (not boullion)

Pepper to tast

chopped parsley to garnish

Cook potatoes, celery, onion and soup base in water in a covered saucepan until potatoes are tender, about 15 minutes. Strain out about half the vegetables and puree in blender. (Or use an immersion blender stick in the pot, but leave some chunks.) Return pureed ingredients to pot, and add the evaporated milk, butter and pepper. Adjust salt. Bring back to simmer, but do not boil. Garnish with parsley.