Recipe: Creamy Potato Soup

     This is a recipe I just throw together really so to post a recipe is a little difficult. I use the cooking process of how they teach us to make soups at Johnson & Wales and add my own flair. So, here is my personal recipe for potato soup! Enjoy!

Before Getting Started: I have some hints for you!

Hint #1: When using potatoes in your soup, get those on the stove while you prep other ingredients to be most time proficient!

Hint #2: Cut potatoes all one size. I personally cut them in half and then in half again. Just make sure they are all a similar size.

Hint #3: Start potatoes in cold water to cook evenly.

Hint #4: Buying quality stock is important! Using organic keeps your soup staying natural. There is so much junk in stocks and broths these days! Check the ingredients!

Stock Ingredients Should Be: Bones, Onions, Leeks, Carrots, Celery, and possibly Tomato Paste.

Ingredients:

• 5 lb. Bag of Yukon Gold Potatoes (must be this type)

• 1 tbsp. Extra Virgin Olive Oil

• 1 lg. Yellow Onion

• 16 0z. Celery

• 3 cloves Garlic

• 1 stick Butter, Unsalted

• 32 oz. Organic Vegetable Stock

• 16 oz. Heavy Cream

Method Of Preparation:

1. Wash, peel, and cut potatoes in quarters. Throw them in the pot with cold water.

2. Potatoes should boil for 20 minutes or until mushy.

3. While potatoes are boiling, set out heavy cream and stock so it doesn't go in the soup cold.

4. Peel celery to remove that fibrous outside and slice onions. Set Aside.

5. In a large saute pan, Put your 1 or 2 tbsp. of oil and heat to medium heat.

6. While sauteing, I like to use the garlic press and press 3 cloves into the onion and celery saute.

7. After onions are translucent, let cool for a couple minutes and then puree in processor. This works as a thickener and great for adding flavor when cooking for consumers who aren't a fan of vegetables will be dining with you!

8. Potatoes then need drained and put back in the stock pot. Add the butter (& turn your head).

9. After butter is pretty much melted, turn the heat to low/medium, mash potatoes, and add puree.

10. Slowly pour in stock and let the ingredients get warm. Let simmer for a few minutes. Then add the heavy cream. Then keep warm and serve!

     I like to add a little sour cream to mine. We had grilled cheddar cheese whole wheat sandwiches with it last night. I suggest crackers with maybe a sprinkle of chives. Have fun with it! Let me know what you think!