81 / 56
      64 / 46
      70 / 48

      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.