Creamy Potato Soup


5 potatoes
2 stalks celery, chopped
1/2 large onion, chopped
1 TBSP olive oil
1 1/2 c chicken stock or vegetable stock
Roux mix: 1 TBSP butter, 1 TBSP flour
1/4 tsp salt
dash of pepper
1 c milk, half and half, or cream (if you want you can add up to 3 c milk. Like if you need to stretch your meal out for more guests or left overs. BUT be sure to add more Roux up to 3 TBSP)

Peel potatoes, wash, dice and place in medium-large pot. Put enough water in them that they aren’t quite covering the potatoes. Cover, cook over medium low heat for 15-20 minutes, until you stab with a fork and is tender. Then drain water from pot. Set aside.

In large saucepan cook celery and onion in olive oil. Stir until tender. Remove from sauce pan and add to potatoes. Using a blender or food processor blend veggies until desired texture. (smooth, mostly smooth, really chuncky). If pot is big enough, pour veggies into pot that you cooked the potatoes in; if not, get a big serving bowl and pour into that. Cover. Set aside.

Using same saucepan add your Roux and salt and pepper. Add milk. Whisk together. Stir until it thickens slightly and bubbles. Stir mixture into veggies. Serve.

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