Ultimate Potato Soup

Recipe View 5 mins In a large, heavy-bottomed pot, combine the diced potatoes, celery, and onion with 2 cups of chicken broth. Bring to a boil over medium-high heat. (Approx. 5 minutes)

Recipe View 15 mins Reduce heat to medium and simmer until the potatoes are fork-tender, about 15 minutes. Drain the vegetables, reserving the cooking liquid. Set both aside.

Recipe View 3 mins Return the reserved cooking liquid to the pot, and add the half-and-half (or milk). Heat over medium heat until just simmering.

Recipe View 5 mins In a separate bowl, whisk together the melted butter and flour until smooth, creating a roux.

Recipe View 5 mins Gradually whisk the roux into the simmering half-and-half mixture. Continue whisking constantly until the sauce thickens, about 3-5 minutes.

Recipe View Stir in the reserved cooked vegetables, remaining chicken broth, bouillon cubes (or granules), and black pepper.

Recipe View Heat the soup through, stirring occasionally, until the bouillon is dissolved and the soup is heated to your liking. Do not boil. (Approx. 5 minutes)

Recipe View Ladle into bowls and garnish with fresh chives or parsley, and a dollop of sour cream or shredded cheddar cheese, if desired. Serve immediately.