Potato Soup

Total Time: 47 mins
Preparation Time: 10 mins
Cook Time: 37 mins

Ingredients

• Servings: 4


• 1/4 cup unsalted butter


• 2 cups chopped yellow onions


• 1 cup chopped celery


• 1/2 teaspoon salt


• 1/4 teaspoon fresh coarse ground black pepper


• 1 bay leaf


• 2 tablespoons garlic


• 8 cups chicken broth or 8 cups low sodium chicken broth


• 2 large baking potatoes, peeled and diced


• 1/4 cup heavy cream (optional)


• sweet paprika, garnish

Recipe

• 1 melt the butter in a large, heavy pot or dutch oven over medium-high heat.


• 2 add the onions, celery, salt and pepper & cook, stirring, until the onions are soft & lightly golden, about 5 minutes.


• 3 add the bay leaf and garlic and cook, stirring for 2 minutes.


• 4 add the broth and potatoes, bring to a boil.


• 5 reduce the heat to medium-low and simmer, uncovered, until the potatoes are soft, about 30 minutes.


• 6 remove the soup from heat.


• 7 discard bay leaf.


• 8 let cool a few minutes.


• 9 in a food processor blend until smooth - will have to do it in batches.


• 10 slowly add the cream and stir to blend.


• 11 to serve, ladle into soup bowls and serve hot.


• 12 garnish with paprika.


• 13 *can use cheddar cheese, tomatoes - to give it color, bacon bits and whatever else you want.*.