 | | Directions |
- Peel or scrub potatoes and dice into 1/2" cubes. Chop the onion into small pieces and slice the celery thinly. Save a few celery leaves for garnish if you wish.
- Put chicken broth, potatoes, celery and onion in pan and bring to a boil. Reduce heat to maintain a simmer and cook until vegetables are tender.
- Add salt and pepper to taste. For garnish, if desired, cut celery leaves into thin strips and scatter on top of soup, or use a few snipped chives or a pinch of paprika. Serve hot.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Container: Large saucepan
Servings: 4
Serving Size: 1 cup
|  | | Ingredients | | - | | 1 pound potatoes - preferably boiling type |
| - | | 1 onion |
| - | | 2 stalks celery (use more if you wish) |
| - | | 1 quart chicken stock (substitute water or stock/water mixture) |
| - | | salt and pepper |
| - | | celery leaves, chives or paprika (optional) |
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