Cream of Potato Soup

6-8 medium to large potatoes

3 stalks of celery

1 medium onion or leeks

half & half or cream

butter

thyme, parsley, salt and pepper to taste

In a large sauce pan melt about 2 tablespoons of butter, chop onions and celery and saute in butter until tender. Add just a pinch of thyme, a teaspoon of parsley, a little salt and pepper, stir. Cut potatoes into cubes and add to the pot with enough water to cover them, put a lid on the pot and bring them to a boil. You can peel the potatoes but you don’t have to, most of the time I leave my skins on. Simmer the potatoes until they are fork tender and the smaller cubes are beginning to melt, allowing some of the smaller cubes to get really soft and melt thickens the soup and gives it a more creamy texture.

Add half & half or cream to your pot and stir let simmer but not boil and stir occasionally. Add another teaspoon of parsley and you’re ready to serve.

You may use chicken broth or vegetable broth to boil the potatoes instead of water.