Classic Potato Soup

Ingredients

• salted butter55 g
• yellow onion — diced1 ea
• celery stalks — diced2 ea
• garlic cloves — minced2 ea
• all-purpose flour25 g
• chicken broth950 ml
• whole milk — room temperature475 ml
• russet potatoes — peeled and cut into 1 cm cubes1360 g
• kosher salt — 1 ½ tsp9 g
• black pepper0.5 tsp

Method

1. Dice the onion and celery, mince the garlic, and peel and cut the potatoes into 1 cm (1/2-inch) cubes.
2. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery and garlic and cook for 5 to 6 minutes, stirring occasionally, until the vegetables are very soft but not browned.
3. Sprinkle the flour over the vegetables and stir continuously for 1 to 2 minutes, until no dry flour remains.
4. Slowly whisk in the chicken broth, pouring gradually and whisking continuously until smooth, to prevent lumps.
5. Stir in the potatoes, salt and pepper. Bring to a gentle simmer, cover and cook over medium-low heat for 20 to 25 minutes, stirring occasionally, until the potatoes are very tender.
6. Remove the pot from the heat. Gently mash the potatoes 8 to 10 times with a potato masher, just enough to break some down and thicken the broth while leaving plenty of chunks.
7. Return the soup to low heat, add the milk, and simmer uncovered for 5 minutes, stirring occasionally, until it reaches your desired consistency.
8. Let the soup cool for 5 minutes before serving. Top with chives and serve with crusty bread, if desired.