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Potato soup

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Ingredients/Components

chicken broth - 6 c
celery seed - 1/4 tsp
unsalted butter - 1 Tbsp
, peeled and finely chopped - 1 medium
each, peeled and cut into 1/4-inch slices - 3 baking
kosher salt and freshly ground black pepper to taste - 1 item
buttermilk or extra chicken broth if desired - 1 item

How to make potato soup:

Melt butter in large saucepan over moderate heat. Stir in onion and cook, stirring occasionally, until onion is translucent (about 5 minutes). Add potato slices and broth; bring to boil over high heat. Reduce heat to moderate and simmer, stirring occasionally, until potatoes are almost cooked through (about 15 minutes). Add celery seed and cook 5 minutes longer, stirring frequently to break up potato slices. Gently whisk with balloon whisk until soup becomes a little smoother, but small pieces of potato should remain. Season with salt and pepper. If not serving immediately, you may want to add a little buttermilk or extra chicken broth because soup will get thicker as it stands. Makes 6 (1-cup) servings.

Recipe categories: Potato, Vegetables, Soups & stews.

Rating:

Average rating: 4, total votes: 7

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