3 c chopped celery
1 c chopped onion
1 lb potatoes, peeled and chopped
2 c milk
1 c chicken or vegetable broth (I used a cup of water and a tablespoon of miso paste)
1/4 tsp salt
1/4 tsp celery seed
1/4 tsp pepper
1 c grated cheddar
Saute celery 20 minutes or till soft. Set aside 1/2 c celery.
Add onion to sauteed celery and saute another 7 minutes.
Add next 6 ingredients; cover and simmer 40 minutes.
Cool 10 minutes.
Blend soup and cheese 1/3 at a time.
Add reserved celery and heat through.
Top with toasted slivered almonds. I didn't have any, but wouldn't that be delicious!
This would be just as good without being blended; you could just mash a couple cups of it for thickening the broth, and leave the rest for chunky texture.
I use this recipe for many soups: clam chowder, creme of any, usually leftover, vegetable(s), baked potato soup, broccoli soup, mushroom soup. Sometimes some chicken or turkey and drippings sneak their way in. Glorious.
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