Potatoes are one of my favorite foods, so I was very determined to create the perfect potato soup. As you'll see in the recipe, I used basic ingredients in an incredibly detailed and specific process to create one of the best potato dishes I've ever had. If you're looking for a well-rounded meal, shredded chicken is the perfect addition to this soup.
- 1/2 stick salted butter
- 1 1/2 Cup finely chopped celery
- 1 1/2 Cup finely chopped carrots
- 2 Cups finely chopped onion
- 2 cloves garlic, minced
- 1 dozen mini waxy potatoes, peeled and cut into large chunks
- 4 Cups chicken stock
- 1 Cup water
- 1/2 Cup heavy cream
- 1 Tablespoon finely chopped chives
In a large saucepan, melt the butter over medium-high heat and sauté the celery, carrots, onion, and garlic together for 2 minutes. Add the potatoes, chicken stock, and water, and bring to a boil. After the soup has boiled gently for 10 minutes, mash the potatoes in the soup using a potato masher. Let the mixture boil for another 10 minutes. After 20 minutes, remove ½ of the soup from the pot and purée in a food processor. Add back to the soup and simmer for 10 more minutes. Mash the soup one last time, then add the heavy cream (I tempered mine to prevent curdling). Lastly, add the chives and serve.