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Ingredients:
3Table spoons olive oil
3-4 Large Minced Garlic Cloves
3 tablespoons onion (Small Dice)
1/2 cup of diced celery tops
3 tablespoons all purpose flour
2 cubes of chicken bullion (dissolved in 1/2 cup hot water)or about 1 1/2 tablespoons of powdered chicken base & 1/2 cup of water
aprox 4 cups of diced potatoes (par-boiled)
4 cups of milk ( I used 2% but whole would be creamier, add a little half & half or cream to make it extra creamy)
Step one:
peel, dice & par boil potatoes. Don't over cook them since you are putting them into soup that needs to simmer for a while and you will liquefy them.
Step 2:
in a 4 quart or similar heavy bottom pot heat the olive oil over med high heat. Add onions & garlic and let them just begin to brown ( about 7-10 min)
then add your chopped celery tops. ( I always like to use the tops in soups & stocks since people usually throw them out and they have wonderful flavor. I just trim the very top of my whole head of celery then wash it & trim off the amount of tops I want.
Sweat the celery for about 3 minutes. Be careful the your Garlic & onion don't burn at this stage..
Step 3:
You should have a small amount of liquid oil still in your veggies if it seems dry then add just a splash more olive oil & let it get hot then add the All purpose flour. mixing it in until all the veggies are coated.
Step 4:
add to the veggie mixture the chicken base & water, let that thicken for about a minute or so stirring often to keep it from burning.
Step 5:
As soon as the liquid is thick add your milk and let that get hot. I don't let it quite come to a boil before adding my potatoes.
Step 6:
reduce heat & simmer for about 15-20 minutes , stirring occasionally, then salt & pepper to taste.
I think it is important to let it simmer for a while because the celery & garlic release flavor as it cooks.
** if soup is too thick for your liking just add a little more milk or some cream for a very nice finish.
This makes about 4 servings.
Enjoy
3Table spoons olive oil
3-4 Large Minced Garlic Cloves
3 tablespoons onion (Small Dice)
1/2 cup of diced celery tops
3 tablespoons all purpose flour
2 cubes of chicken bullion (dissolved in 1/2 cup hot water)or about 1 1/2 tablespoons of powdered chicken base & 1/2 cup of water
aprox 4 cups of diced potatoes (par-boiled)
4 cups of milk ( I used 2% but whole would be creamier, add a little half & half or cream to make it extra creamy)
Step one:
peel, dice & par boil potatoes. Don't over cook them since you are putting them into soup that needs to simmer for a while and you will liquefy them.
Step 2:
in a 4 quart or similar heavy bottom pot heat the olive oil over med high heat. Add onions & garlic and let them just begin to brown ( about 7-10 min)
then add your chopped celery tops. ( I always like to use the tops in soups & stocks since people usually throw them out and they have wonderful flavor. I just trim the very top of my whole head of celery then wash it & trim off the amount of tops I want.
Sweat the celery for about 3 minutes. Be careful the your Garlic & onion don't burn at this stage..
Step 3:
You should have a small amount of liquid oil still in your veggies if it seems dry then add just a splash more olive oil & let it get hot then add the All purpose flour. mixing it in until all the veggies are coated.
Step 4:
add to the veggie mixture the chicken base & water, let that thicken for about a minute or so stirring often to keep it from burning.
Step 5:
As soon as the liquid is thick add your milk and let that get hot. I don't let it quite come to a boil before adding my potatoes.
Step 6:
reduce heat & simmer for about 15-20 minutes , stirring occasionally, then salt & pepper to taste.
I think it is important to let it simmer for a while because the celery & garlic release flavor as it cooks.
** if soup is too thick for your liking just add a little more milk or some cream for a very nice finish.
This makes about 4 servings.
Enjoy
