Celery Soup

I have blipped this soup before. It is a favorite, so easy, and delicious.

This soup seems too simple and too delicious to be true.

8 tablespoons unsalted butter
1 large bunch celery, trimmed, peeled and cut into ¼-inch dice
2 medium onions, cut into ¼-inch dice
2 pounds firm potatoes, peeled and cut into ½-inch cubes
6 cups basic chicken stock or canned chicken broth
Kosher salt, to taste
Freshly ground black pepper, to taste

In a large sauce pan, melt the butter over low heat. Stir in the celery and onions and cook for 5 minutes. Stir in the potatoes and cook for 5 minutes. Pour in the stock and bring to a boil. Lower the heat and simmer for 30 minutes. Season to taste and serve.
Or, if a smooth consistency is desired, drain through a sieve and reserve the liquid. In a food processor, puree the vegetables. Whisk the puree into the reserved liquid. Season with salt and pepper.
This soup can be made ahead and refrigerated for up to 2 days. Just before serving, heat through.

Makes 10 cups; 8 to 10 first-course servings.

Try it. You'll love it!