Ingredients Jump to Instructions ↓

  1. 1/4 cup (1/2 stick) unsalted butter

  2. 2 cups chopped yellow onions

  3. 1 cup chopped celery

  4. 1/2 teaspoon salt

  5. 1/4 teaspoon cayenne

  6. 1 bay leaf

  7. 2 tablespoons chopped garlic

  8. 8 cups chicken broth

  9. 2 large baking potatoes (about 2 pounds), peeled and diced

  10. 1/4 cup heavy cream

Instructions Jump to Ingredients ↑

  1. Melt the butter in a large, heavy pot or Dutch oven over medium-high heat. Add the onions, celery, salt, and cayenne and cook, stirring, until the onions are soft and lightly golden, about 5 minutes. Add the bay leaf and garlic and cook, stirring, for 2 minutes. Add the broth and potatoes and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the potatoes are soft, about 30 minutes. Remove the soup from the heat. Discard the bay leaf. With a hand-held immersion blender, or in a food processor or regular blender in batches, process until smooth. Slowly add the cream and stir to blend. To serve, ladle into soup bowls and serve hot.


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