Potato Soup —hearty, comforting, and just plain good!

 It’s easy to make and inexpensive, too.

Creamy Potato Soup  Makes about 3 servings

2 tablespoons butter

½ onion, minced

1 celery stalk, minced

3 cups chicken broth+

1 teaspoon freeze-dried chives

3 to 4 medium Russet potatoes, peeled and cubed

½ teaspoon Kosher salt

¼ teaspoon black pepper

White Sauce:

    3 tablespoons butter

    3 tablespoons all-purpose flour

    1½ cups milk

    ½ teaspoon salt

    Pinch black pepper

Option Toppers: grated Cheddar cheese, chopped fresh parsley

1.  Melt butter over medium low to medium heat in a soup pot; add onions and celery and sauté.

2.  Add 3 cups broth, chives, and cubed potatoes, cover and simmer until vegetables are tender.

3.  Meanwhile, in another saucepan prepare the white sauce. Melt butter and then stir in flour, salt and pepper; cook several minutes to develop flavor. Continue to desired thickness — I prefer a medium thick sauce versus a really thick one.

4.  Whisk white sauce into cooked potatoes. If soup is too thick, add additional stock.

5.  Top with grated Cheddar cheese and parsley if desired.

Recipes without the photos . . .

Creamy Potato Soup     Makes about 3 servings

2 tablespoons butter

½ onion, minced

1 celery stalk, minced

3 cups chicken broth+

1 teaspoon freeze-dried chives

3 to 4 medium Russet potatoes, peeled and cubed

½ teaspoon Kosher salt

¼ teaspoon black pepper

White Sauce:

    3 tablespoons butter

    3 tablespoons all-purpose flour

    1½ cups milk

    ½ teaspoon salt

    Pinch black pepper

Option Toppers: grated Cheddar cheese, chopped fresh parsley

1.  Melt butter over medium low to medium heat in a soup pot; add onions and celery and sauté.

2.  Add 3 cups broth, chives, and cubed potatoes, cover and simmer until vegetables are tender.

3.  Meanwhile, in another saucepan prepare the white sauce. Melt butter and then stir in flour, salt and pepper; cook several minutes to develop flavor. Continue to desired thickness — I prefer a medium thick sauce versus a really thick one.

4.  Whisk white sauce into cooked potatoes. If soup is too thick, add additional stock.

5.  Top with grated Cheddar cheese and parsley if desired.