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Ingredients:
(1) bunch celery, finely chopped. Make sure to get the good stuff with leafy tops
(1) large yellow onion, finely chopped
(5-6) large russet potatoes, washed, peeled, chopped into 1/2" cubes
(1 stick - 8 oz) butter
2 cups (16 oz) skim, 2%, or whole milk (can also use half-n-half if you're so inclined)
salt, pepper
Procedure:
In large pot, melt butter over medium heat until melted. Add onions and celery and cook until onions are translucent. Add potatoes to pot, season with salt and pepper. Add water until all vegetables are covered. Reduce heat to low, cover, and cook on low until potatoes are fork tender. Add milk to pot and continue to cook until heated through.
Substitutions/Additions/Subtractions:
To make a simple clam chowder, add 1 or 2 cans of canned clams, rinsed thoroughly, to onions and celery when cooking in the butter, then continue cooking as directed.
Substitute celery salt for the table salt for a more intense flavor.
Serving:
Recipe makes enough to serve 4-6 people amply. Soup is even better the next day, so often I will make this 24 hours beforehand and let it mellow in the refrigerator overnight, which seems to make the flavor even better.
(1) bunch celery, finely chopped. Make sure to get the good stuff with leafy tops
(1) large yellow onion, finely chopped
(5-6) large russet potatoes, washed, peeled, chopped into 1/2" cubes
(1 stick - 8 oz) butter
2 cups (16 oz) skim, 2%, or whole milk (can also use half-n-half if you're so inclined)
salt, pepper
Procedure:
In large pot, melt butter over medium heat until melted. Add onions and celery and cook until onions are translucent. Add potatoes to pot, season with salt and pepper. Add water until all vegetables are covered. Reduce heat to low, cover, and cook on low until potatoes are fork tender. Add milk to pot and continue to cook until heated through.
Substitutions/Additions/Subtractions:
To make a simple clam chowder, add 1 or 2 cans of canned clams, rinsed thoroughly, to onions and celery when cooking in the butter, then continue cooking as directed.
Substitute celery salt for the table salt for a more intense flavor.
Serving:
Recipe makes enough to serve 4-6 people amply. Soup is even better the next day, so often I will make this 24 hours beforehand and let it mellow in the refrigerator overnight, which seems to make the flavor even better.