Potato Soup

Yield: About four quarts


  • 1 bunch celery
  • 2 onions, chopped
  • water
  • 6 to 8 large potatoes; peeled, sliced
  • 4 cups milk
  • salt and pepper to taste
  • ¼ cup butter
  • paprika


Separate celery ribs, trim each as needed, then wash and drain. Cut rib cross-wide into thin slices. Combine celery and onions in a large kettle. Add enough water to cover at least one inch. Bring to boil, then simmer 8 to 10 minutes, or until celery is tender.

Remove celery from cooking water with a slotted spoon or ladle; set aside to keep warm. Add potatoes to cooking liquid. If necessary, add boiling water so potatoes are covered in liquid. Cover kettle and simmer until potatoes are tender.

Remove kettle from heat. Mash potatoes in cooking liquid. Return celery to kettle. Add milk, salt, pepper and butter. Return to heat and, stirring constantly, bring mixture to serving temperature. Ladle into bowls and garnish with paprika. Makes about 4 quarts.

This article and recipes by Edie Low first appeared in the March 1994 issue of Our State.

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