Steps
First you need to take the potatoes, the celery, the onion, salt, flour, and the pepper and toss them all together until it’s all fully combined. Let that sit to the side for at least 10 minutes.
Take the butter and melt it in a soup pot or a Dutch oven, and then, add the potatoes and the other ingredients in this mixture to the pot, and then coat it all in the butter.
Add water so that it’s enough that the potatoes are covered, boil it, and then put the milk in there. Let it sit and simmer, uncovered, stirring every so often for about 20-30 minutes, or until you notice the potatoes becoming tender.
Adjust the seasonings to taste with the pepper and salt, and then let it sit to simmer with it uncovered until you notice it reaching the correct thickness and consistency that you want. This might take longer for electric stoves.
Take the soup, ladle it in a bowl, and then garnish this with some shredded cheese and parsley if you so desire. Serve this right away.
Tips
Do I need to use Green onion?
You don’t have to. You can use either a regular or a green onion, depending on the taste that you’re going for. Just know both are valid, and they offer a unique flavor that you can’t get enough of with this.
How do I make it less chunky?
If you’re not someone who likes super thick and chunky potatoes, you’re not alone.
The best way to handle this if you have this going on with your soup, is to either use a potato masher or an immersion blender before you mix it with the other ingredients and from there mash all of the potatoes to properly puree all of this. If you don’t want it to e super creamy, be mindful of this, and try to use a potato masher, as it usually is easier to control how chunky it is.
Can I add Bacon?
You sure can! The way to do it is to brown a bit of bacon, crumble this, and then garnish this on top of it, or in the soup depending on what you want. It’s a great way to give it a bit of a meaty flavor, if that’s what you’re going for.
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