8 servings
cooling time 30-40 minutes
preparation time-20 minutes
2 tbsp butter
2 med. onions-finely chopped
1/2 cup diced celery
4 cups chicken broth-or water and 1-2 chicken boullion cubes
1 bay leaf
4 cups potatoes-peeled and finely diced
salt and pepper to taste
2 cups cream or undiluted evaporated milk
1) melt butter in large saucepan, add onions, and diced celery-cook until tender. Do not brown. Stir in chicken broth
2)Add potatoes, carrots, bay leaf, salt & pepper. Bring to a boil, reduce heat and simmer for 30 minutes-stir occasionally
3) Remove from heat-remove bay leaf.
Puree hot soup in blender-return to saucepan
4) Add cream and heat to serving temperature. Do NOT boil-soup will curdle...taste and adjust seasonings.
Garnish with chopped celery, parsley, chives or grated carrots.
Variation:stir in half cup grated cheese when cream is added--it's delicious!
I also add brocolli with the potatoes and carrots and I add 3-4 cups of celery instead of 1/2 cup.
