Monday, November 2, 2009
Creamy potato soup
9 medium potatoes, cut into chunks
2 medium onions, coarsely chopped
4 stalks of celery, diced
1 t. salt
½ C (1 stick) butter
milk, to taste (for thickness)
pepper, to taste
sour cream and cheese for garnish, if desired
Cut the potato into chunks, dice the celery and the onion. Place everything in a large stock pot and cover with water. Boil until the potatoes are tender, then drain the water.
Pour the contents of the pan into a blender or large food processor and puree until smooth. (I had to do this in batches). Pour the potato mix back into the pan and add in a bit of milk very gradually, stirring, until you get your desired soup thickness. Add in the butter and heat until melted in and the soup is fully heated.
Add some additional salt and pepper, to taste, garnish with sour cream and cheese, and serve.
Source: My mother in law. Original recipe source unknown.