Ingredients
7 medium potatoes, peeled and cubed2 celery ribs, diced1 medium onion, chopped1 quart water4 teaspoons chicken bouillon granules1/4 cup butter1/4 cup all-purpose flour2 teaspoons salt1/2 teaspoon pepper1 quart milkSour cream and shredded cheddar cheese, optional
Preparation
In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside.
In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.
