Potato Soup Recipe
1 small onion, minced (I like Vidalias when they are in season)
1 rib celery, minced
½ cup butter
2 cups chicken stock (vegetarians may use water or veggie stock)
3 medium potatoes, peeled and diced
2 cups half and half
Crumbled bacon, for garnish
Shredded Cheddar cheese, for garnish
Chopped green onions, (optional) for garnish
Sauté onion and celery in butter until tender. Add chicken stock and potatoes and simmer until potatoes are tender. Ladle1/3 of the soup in a blender and puree until mixture is completely smooth, with no lumps. Continue with the remaining soup. Pour back into pot. Add half and half and cook until soup is thick and creamy. Return to pot, heat, but do not boil, garnish, and serve immediately
Makes 4 to 6 servings
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