Creamy Potato Soup
10 medium potatoes (peeled and cubed small)
1 medium onion (chopped)
6-8 stalks celery (sliced thin)
1 stick butter
1/4 cup flour
1 1/2 TBS celery seed
1 1/2 TBS parsley
black pepper to taste
2 TBS chicken base
2 cups heavy whipping cream
chopped bacon (optional)
Boil potatoes until tender. Drain most of the cooking water RESERVING 2 cups - set aside. Saute celery and onions in 6 TBS butter until tender-crisp. Add celery seed, parsley and pepper. In separate pan melt remaining butter and add flour to create a rue. Add chicken base to reserved potato water and mix well. Gradually add chicken base and water to rue stirring until smooth. Add rue to potatoes and stir to combine; add heavy whipping cream and cook gently until desired heat reached. Add small amount of chopped bacon near end of cooking to taste if desired.
Note: Recipe for Clam Chowder
1 medium onion (chopped)
6-8 stalks celery (sliced thin)
1 stick butter
1/4 cup flour
1 1/2 TBS celery seed
1 1/2 TBS parsley
black pepper to taste
2 TBS chicken base
2 cups heavy whipping cream
chopped bacon (optional)
Boil potatoes until tender. Drain most of the cooking water RESERVING 2 cups - set aside. Saute celery and onions in 6 TBS butter until tender-crisp. Add celery seed, parsley and pepper. In separate pan melt remaining butter and add flour to create a rue. Add chicken base to reserved potato water and mix well. Gradually add chicken base and water to rue stirring until smooth. Add rue to potatoes and stir to combine; add heavy whipping cream and cook gently until desired heat reached. Add small amount of chopped bacon near end of cooking to taste if desired.
Note: Recipe for Clam Chowder
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