Colleen’s Creamy Potato Soup
Ingredients & Supplies
4-5 medium potatoes, cubed
1-2 cloves garlic
3 stalks celery
2 tablespoons olive oil
2 cups chicken stock
sage or poultry seasoning
salt & pepper to taste
1 – medium sauce pan
1 – skillet
1 – blender
1 – large spoon
1 – ladel
Add olive oil to hot skillet. Chop onions, celery, garlic and add to skillet with salt, pepper, and sage. Cook over medium heat until veggies start to soften.
Add two cups chicken stock to softened veggies. Bring to a boil. Reduce heat and simmer 5-10 minutes.
In a separate pot, cover cubed potatoes with water. Cover and cook until soft.
Once veggies and potatoes are soft, place in blender. I usually blend the veggies cooked in chicken stock first and then ladle in the potatoes, including the water they were cooked in, into the blender and liquify a bit at a time.
Once all is blended, pour back into medium saucepan, salt & pepper to taste, bring to boil, lower heat and simmer 10 minutes.
Add carrots to the celery and onions mixture.
Use vegetable stock to make it vegan.
Reserve 1/3 of the boiled tables and set aside. Mush them up just a little, add to the pot of blended soup so that you have chunks of potatoes in the soup.
If you’re not allergic to milk, you can add 1/4 cup of cream to the pot of blended soup before re-heating.
This recipe is quite versatile. I don’t peel my potatoes, but you certainly can peel yours if you prefer.