Potato-Celery Soup
Serves 5
5 large baking potatoes (about 3 to 3 1/2 pounds) -- cut into small cubes
2 cup chopped celery
2 tablespoons butter
3 cup chicken broth
1/2 teaspoon shot sauce or to taste
1 teaspoonsWorcestershire sauce or to taste
1/2 cup1 percent milk
1/2 cup light sour cream
Salt
Ground black pepper
1 bunch chives -- chopped
Place potatoes in a large pot; cover with water. Bring to a boil, then reduce
heat and simmer, covered, for 20 to 30 minutes or until tender. In a large
nonstick skillet, cook celery in the butter over medium- low heat for 5
minutes. Drain potatoes; return to pot. Add broth and 1 cup tap water. Using
an immersion blender, process until about 3/4 of the mixture is pureed. Some of
the potato cubes should be left for texture. Do not overblend, or the soup will
be gluey. (If you don't have an immersion blender, transfer the mixture in
batches to a countertop blender.) Add celery, hot sauce, Worcestershire sauce,
milk, sour cream and salt and pepper to taste. Heat until hot. If soup is too
thick, stir in up to 1 cup water. Just before serving, sprinkle each bowl of
soup with chopped chives.
Yield: 10 (1-cup) servings
Exported from A Cook's Books -- Recipe management for Macintosh
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