Potato Soup

By dmason

Potatoes, celery and onion are cooked with chicken broth and cream and thickened with flour in this creamy, simply, potato soup.

Ingredients

• 6 cups diced potatoes
• 3 stalks celery, diced
• 1 cup chopped onion
• 3 (14.5 oz) cans chicken broth, divided
• 4 cups half and half cream
• 6 Tbsp butter, melted
• 6 Tbsp all purpose flour
• 4 cubes chicken bouillon
• 1/2 tsp black pepper

Details

Servings 12

Preparation

Step 1

In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.

Combine reserved broth and half and half in pot. In a bowl, combine melted butter and flour. Stir into half and half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.