Recipe: Cream of potato soup, courtesy of Kathleen Murchison of Kathleen's Café.
Ingredients 8 medium potatoes quartered 2 leeks chopped 2 onions chopped 2 cups of celery diced 4 tablespoons butter 2 cups of chicken broth 4 cups of milk or half and half ¼ cup of flour 1 cup of cheddar cheese, optional Salt and pepper to taste
Over medium heat in a large sauce pan simmer potatoes and leeks in 2 cups of chicken broth until soft. Set aside.
Heat the butter and add the onions and celery until tender, stirring frequently.
Add the flour and pepper to the onions, celery and butter and stir well to combine until thick.
Add the chicken broth, leeks and potatoes stirring to work out any lumps. Bring the soup to a full boil then reduce the heat to low until soup is smooth and thickened. About 30 minutes.
Puree the soup in a blender leaving some chucks of potato, leeks and celery.
Return the soup to a simmer. Add the milk or cream and any cheddar cheese.