Potato Soup

This is Storm’s grandma’s potato soup recipe, with some modifications from me – it’s delicious!

3 tbsp. butter
500 grams potatoes, leave skin on
3 stalks celery
1 large onion
1 liter chicken stock
Parsley, chopped

Chop potatoes, celery, and onion in large chunks.  Melt butter in large stockpot; add vegetables and cook until soft (about 5 min.), without browning.  Add pepper and stock; cover and simmer for 1 to 1½ hours, or until vegetables are cooked through.  Puree; add parsley and serve.


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