If you can peel a potato, you can make this delicious soup from scratch. It’s beautiful in its simplicity, and it’s been a great comfort food in my house for many years. It pairs well with a light salad and a crusty bread for dipping and bowl-wiping.
Five red potatoes, peeled
One yellow onion
Two stalks of celery
One bag of “baby” carrots
One cup milk (or milk substitute)
Two tablespoons butter (or butter substitute)
Cut the peeled potatoes, onion, and celery into chunks. Toss into a stock pot with the “baby” carrots. Add enough water to cover the vegetables. Simmer for one hour.
Remove from heat and puree with an immersion blender (or transfer small batches to a conventional blender and carefully blend, minding the steam). Add one cup of milk (or your favorite milk substitute, if you are vegan) and two tablespoons of butter (or your favorite butter substitute, if you are vegan). Add salt and pepper to taste.
This soup reheats like a dream! So make a big pot of it and enjoy it for days.