Classic Potato Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Dice the onion and celery, mince the garlic, and cut the peeled potatoes into ½-inch cubes.

Step 2

2. Melt the butter in a large pot over medium heat. Add onion, celery, and garlic. Cook 5–6 minutes until very soft, without browning.

Step 3

3. Sprinkle flour over the vegetables and stir continuously for 1–2 minutes.

Step 4

4. Gradually whisk in the chicken broth, starting with a small amount and adding the rest slowly until smooth.

Step 5

5. Add potatoes, salt, and pepper. Bring to a gentle simmer, cover, and cook over medium-low heat for 20–25 minutes, stirring occasionally, until the potatoes are very tender.

Step 6

6. Remove from heat and gently mash the potatoes about 8–10 times in different areas of the pot. Leave plenty of chunks.

Step 7

7. Return to low heat and stir in the room-temperature milk. Simmer uncovered for about 5 minutes, keeping the heat low and avoiding a boil.

Step 8

8. Remove from heat and let stand for 5 minutes. Taste and adjust seasoning as needed.

Step 9

9. Serve with fresh chives and crusty bread, if desired.

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