We made the yummiest potato soup today - and I'm going to share the recipe so that I can refer to it again in the future. All the credit goes to my mom. She makes this in the winter and it is a great family, comfort food, kind of meal. Enjoy!
4 Celery Stalks
1/2 stick salted butter
Melt butter in stockpot over medium heat, add chopped leeks and celery. Cook on low to medium heat until softened.
3 large russet potatoes, peeled and thinly sliced
1 can of chicken broth
Once vegetables are soft, add potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes begin to soften and break apart.
*I gently mash the potatoes with a wooden spoon, creating a creamy soup mixture.
1 tablespoon flour
1/2 cup warm water
Wisk together in small bowl
When potatoes are to the desired consistency, add flour/water mixture. Stir often. Soup will begin to thicken and bubble.
Add one cup of milk, salt and pepper to taste. Allow to simmer on low until ready to eat.
Servings: 4 one cup servings
We served this soup just like my mama, with a loaf of crunchy french bread - slathered with butter and heated in the oven at 400 degrees for 5 minutes. Its the perfect addition to this comforting bowl of soup.