“This is a simple soup recipe; that is like a blank canvas - you can add whatever you like and it will still be good.”
READY IN:
47mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter in a large, heavy pot or Dutch oven over medium-high heat.
  2. Add the onions, celery, salt and pepper & cook, stirring, until the onions are soft & lightly golden, about 5 minutes.
  3. Add the bay leaf and garlic and cook, stirring for 2 minutes.
  4. Add the broth and potatoes, bring to a boil.
  5. Reduce the heat to medium-low and simmer, uncovered, until the potatoes are soft, about 30 minutes.
  6. Remove the soup from heat.
  7. Discard bay leaf.
  8. Let cool a few minutes.
  9. In a food processor blend until smooth - will have to do it in batches.
  10. Slowly add the cream and stir to blend.
  11. To serve, ladle into soup bowls and serve hot.
  12. Garnish with paprika.
  13. *Can use cheddar cheese, tomatoes - to give it color, bacon bits and whatever else you want.*.

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