Potato Soup

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Potato Soup — front of the card
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Potato Soup — back of the card
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20 min active · 1 hr total (times estimated)

Ingredients

  • 4 stalks celery, chopped
  • 1 large onion, chopped
  • 1 stick (½ cup) butter
  • 7 large russet potatoes, OR 12–14 small red-skin potatoes
  • 3–4 cups chicken broth, OR water + 2 chicken bouillon cubes
  • 8 oz cream cheese
  • Salt and pepper to taste
  • 1 cup milk (or slightly more)
  • **Garnish:** fried crumbled bacon, grated sharp cheese
  • **Garnish:** fried crumbled bacon, grated sharp cheese

Steps

  1. In a large stock pot, sauté the onion and celery in butter until softened.
  2. Peel and chop the russet potatoes (or chop red-skin potatoes with peels on). Add to the onions and celery.
  3. Stir to coat the potatoes with the butter, then pour in the chicken broth (or water).
  4. Simmer until the potatoes are soft, then mash. (If cooked in water, add the bouillon cubes now.)
  5. Return the pot to a simmer. Cut the cream cheese into cubes and add to the pot. Stir until the cream cheese is fully melted and incorporated.
  6. Add 1 cup of milk; thin with additional milk if necessary.
  7. Season to taste with salt and pepper.
  8. Serve hot, topped with fried crumbled bacon and grated sharp cheese.