Potato Soup




  • 4 russet potatoes (about 2 pounds), peeled and chopped or grated

  • 1 medium onion, chopped

  • 1 stalk celery & leaves, finely chopped

  • 3 Tbsp butter or bacon fat

  • 1 tsp Kosher salt

  • ¼ tsp black pepper

  • 3 Tbsp flour

  • 4 cups chicken stock + 2 cups water


  • ¼ cup chopped chives or green onions


  1. Chop half the peeled potatoes into small pieces. Take the other half and grate using the large holes of a box grater.

  2. In a large pot, sauté the celery and onion in butter or bacon fat with salt and black pepper, until onions become transparent (about 4 minutes).

  3. Slowly drizzle in flour to make a roux.

  4. Add chopped and grated potatoes, chicken stock, and water. Stir to make sure nothing sticks to the bottom.

  5. Cover. Bring to a boil and then reduce heat to simmer. Cook until potatoes are tender (about 10 minutes). Stir occasionally as soup cooks.

  6. Garnish with chopped chives or green onions and serve. Enjoy!

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