Saturday, September 29, 2012

Creamy Potato Soup

5-6 medium Russet potatoes, peeled and diced into 1/2" cubes
1 large yellow onion, finely chopped
2-3 stalks of celery, finely chopped
1 bay leaf
2 cans of chicken broth

In a large pot, sweat the onions and celery. Add the diced potatoes and enough chicken broth to cover the veggies (should be 2 cans). Add the bay leaf. Bring to a boil, then simmer covered until the potatoes are tender but not mushy- about 20 minutes.

In a seperate pan:

3/4 cup butter- 1 1/2 sticks
1 cup all purpose flour
1 quart half and half (okay to use whole or 2% milk)
1/2 tsp. salt
1 tbsp. red wine vinegar
1 good pinch of pepper

Melt butter with flour, bring to a bubble (this takes longer than you'd think), and cook for at least a minute to remove raw flour flavor. Stir the entire time to avoid burning. Add half and half (or milk), wisking vigorously to avoid lumps. Bring to a gentle boil; cook for another minute before reducing heat to a simmer and adding the salt, pepper, and red wine vinegar. Add this very thick sauce to the undrained potatoes in two batches, stirring well to combine. Soup will continue to thicken as it sits; thin out with chicken broth if needed.

Serve with bacon bits and shredded cheddar cheese or any other desired toppings.


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