Ingredients
The following ingredients have 4 Servings
- 2 pounds russet potatoes, peeled and cut into large chunks (about 1-1/2 inch)
- 1/2 cup chopped sweet onion
- 1/2 cup chopped celery
- 3 tablespoons all purpose flour
- Kosher salt and freshly cracked black pepper, to taste
- 1/4 to 1/2 cup (1/2 to 1 stick) salted butter
- Water to cover
- 1 (12 ounce) can evaporated milk
- Shredded cheese, for garnish, optional
Instruction
- Toss the potatoes with the onion, celery, flour and salt and pepper; set aside for about 10 minutes.
- Meanwhile melt the butter in a Dutch oven or soup pot. Add the potato mixture to the pot; stir to coat. Add enough water to cover the potatoes and bring to a boil; stir in the milk, reduce to a simmer, and cook, uncovered, stirring occasionally about 25 to 30 minutes, or until potatoes are tender.
- Taste, adjust salt and pepper, and continue cooking on simmer, uncovered, until the soup reach desired consistency and thickness. Garnish each serving with shredded cheese if you like and serve immediately.
