Creamy, thick, and satisfying are three words I would use to describe this Potato Soup recipe. A cup of this flavorful goodness will warm you up from the inside out.
potatoes, peeled and diced
celery ribs, diced
top with chives
Bring 4 cups water to a boil.
While water is coming to a boil, saute chopped vegetable and potatoes in 2 tbs butter for 4-5 minutes.
Add boiling water to sauteed potatoes and vegetable, enough to just cover them, and boil for 10 minutes or until potatoes are tender.
Strain vegetable/potatoes mixture, and set aside to cool.
Once cooled, add to a blender and blend until smooth.
Add soup puree to a sauce pan and beat in remaining 2 tbs of butter.
Thin soup with chicken stock, and season with salt, pepper, paprika, and worcestershire sauce.
Heat on medium low until everything is combined, and is at your desired temperature.
Top with chives (and any other toppings you choose) and serve warm.
Adapted from: “Joy of Cooking” coobook; recipe on page 184