Velvet Smooth Cream Of Potato Soup

1. 1

   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.

2. 2

   Add potatoes and parsley, toss until coated.

3. 3

   Add broth, bring to a slow boil and cook until potatoes are soft.

4. 4

   Remove from stove.

5. 5

   Reserve 1/3 of the chopped veggies; puree remaining soup (broth and veggies) in a food processor or blender.

6. 6

   Pour puree back into original pot, along with the reserved chopped veggies.

7. 7

   Stir and add heavy cream,heating through- DO NOT BOIL.

* Per serving · 4 servings · Values may vary.

No additional tips available.