2poundsRusset potatoespeeled and chopped, about 4 large potatoes
¼teaspoonground black pepper
1tablespoonchopped fresh parsley for garnishoptional
Melt the butter in a Dutch oven or large pot over medium heat. Add the celery and onions and sauté for five to six minutes or until they are tender.
Add the potatoes, garlic powder, kosher salt and pepper, and chicken stock. Bring to a boil and reduce the heat to low. Simmer for 20-25 minutes or until the potatoes are completely done. They should break apart easily when you pierce them with a fork. You should be able to mash them against the side of the pan easily.
Use an immersion blender and blend until the potato mixture is smooth and creamy.
When the mixture is smooth, add the milk. Taste and add additional salt and pepper if needed. Serve immediately.
Optional, before serving garnish with fresh chopped parsley.
Sharon's Expert Tips:An immersion blender is a small handheld kitchen appliance used to purée food in the container in which it is being prepared. They are relatively inexpensive and do a great job puréeing soups. If you do not have an immersion blender, you can use a food processor or blender, but you will have to do it in batches. Be extremely careful with the hot mixture. If all else fails, use a potato masher. You might have a few lumps, but the soup will still be delicious!If your chicken stock is reduced sodium, you may need a little more salt; if you use regular chicken stock, you might not need any salt.If you want to change things up a bit, try adding a handful of shredded cheddar cheese and a few Cheez-it's or oyster crackers before serving.You can replace some of the milk called for in this recipe with half-and-half or heavy cream if you would like a richer soup.