Velvet Smooth Cream of Potato Soup

READY IN: 1hr 5mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt butter in large saucepan or dutch oven and saute the celery, onion and carrots until tender, about 20 minutes, add salt and pepper to taste.
  • Add potatoes and parsley, toss until coated.
  • Add broth, bring to a slow boil and cook until potatoes are soft.
  • Remove from stove.
  • Reserve 1/3 of the chopped veggies; puree remaining soup (broth and veggies) in a food processor or blender.
  • Pour puree back into original pot, along with the reserved chopped veggies.
  • Stir and add heavy cream,heating through- DO NOT BOIL.
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