Potato Soup

Potato SoupBy: Chef Emerald Coleman



  • 3 large Russet Potatoes, cubed
  • 3 ribs Celery, small dice
  • 1 small Red onion, small dice
  • 1/2 cup Carrot, small dice
  • 1 stick Unsalted butter, divided
  • 1 quart Chicken stock or broth
  • 1 pint Heavy cream
  • Salt & pepper, to taste



1. {}Melt 1/2 stick butter in a 3 quart sauce pan or soup pot over med-high heat.

2. {}Add onion, carrot, and celery to pan and sweat vegetables until slightly softened and onions are translucent. {}Season lightly with salt and pepper.

3. {}Add chicken stock and raise heat to high. {}Bring to a boil and add potatoes.

4. {}Reduce heat to provide a steady but slow simmer. {}Re-season with salt and pepper.

5. {}When potatoes reach desired softness (check by inserting a fork in a large cube of potato), add cream.

6. {}Return to a simmer. {}Check seasoning and adjust if necessary.

7. {}Serve in bowls and add a slice of butter to the top of each bowl of soup.