Please note: This soup is exactly what the title indicates – it has a very strong potato flavor. Feel free to play with the spices or vegetables if you wish to kick it up a notch.
- 3 Russet potatoes, peeled and finely chopped
- 1/4 cup chopped onion
- 1 tsp finely chopped celery leaves
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 1/2 tsp dried parsley
- 2 tsp salt
- 1/2 tsp black pepper
- 2 1/2 cups milk
- 1/2 cup shredded Cheddar cheese
The 6-9-12 on the mason jar of flour is from a friend’s wedding – they gave out mason jars as favors.
Also, I did end up using some chicken broth.
Put potato, onion, and celery leaves in a large saucepan.
Add enough water to cover the vegetables – I threw in some chicken broth I had on hand, as well.
Cover, and bring to a boil. Reduce heat and simmer for 15 minutes. Transfer to a blender and puree until smooth.
In a small saucepan, melt butter on medium-low heat. Mix in parsley, flour, salt, and pepper; add milk.
Heat and stir for about 10 minutes, until boiling and slightly thickened.
Combine potato mixture with milk mixture, and serve with individual toppings of Cheddar.
Makes 6 servings.