Simply Wonderful Potato Soup

Curative and comforting, this soup is perfect for chilly weather. With a nice vegetable salad, it makes a great meatless lunch or light supper.

  • 5 medium baking potatoes, peeled and cubed
  • 3 medium onions, finely chopped
  • 5 ribs of celery, finely chopped
  • 4 tablespoons butter
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon white pepper
  • 1-1/2 cups chicken broth
  • 3 cups half-and-half (light cream)
  • chopped parsley
  • chopped chives or scallion tops
  • crumbled bacon
  1. In a large saucepan (3-quart) or Dutch oven, boil the potatoes until tender and easily pierced with a fork. Drain, cover and set aside. In a large skillet, sauté the onions and celery in butter until onion is transparent. Do not brown.
  2. Scrape the contents of the skillet, including any liquid, into the pan with the potatoes. Add the salt, pepper, chicken broth and half-and-half. Return to heat and, stirring constantly, bring to a boil. Reduce heat and simmer for a few minutes. Correct seasonings. If thinner soup is your preference, add a little chicken broth, simmer and recheck the seasonings.
  3. For very smooth soup, purée the mixture in a blender or food processor or use an immersion blender directly in the soup pot. For a chunkier result, mash the ingredients with a potato masher. Garnish with parsley, chives and crumbled bacon.
  4. Makes about 8 servings.

Note: You can shave calories from this recipe by substituting all or part of the half and half with whole milk. The result will not be as "comforting", but it will still be delicious.

Kitchen tools you'll need for Simply Wonderful Potato Soup:
Food Processors, 3-qt Saucepan or Dutch Oven, Immersion Blender, Skillet, Soup Pot

Ready in: 1 Hr

Recipe editor Patricia Mitchell