Here is a recipe for some yummy potato soup - it makes 12 servings.
Cup of butter (we use unsalted)
4 C diced celery
4 C diced carrots
4 C diced onion
4 cloves garlic, minced
8 C diced potatoes (peeled or unpeeled - doesn't matter)
4 qts (16 C) chicken stock (preferably homemade - but if not, I would buy stock opposed to broth)
2 C heavy cream
2t sea salt
1C flour (I use gluten-free all purpose blend)
Toppings (optional): shredded cheddar cheese, sour cream, diced green onions, crumbled cooked turkey bacon
Melt 1/2C butter in a stainless steel pan or in a dutch oven, over low-med heat. Add celery, carrots, onions, and garlic. Stir to combine, cover, and cook for 30-45 minutes, or until veggies are tender. Add potatoes, and chicken stock. Stir to combine. Bring to a boil over medium to high heat. Lower heat and simmer for 30 minutes, or until potatoes are tender. Stir in cream and salt. Heart until steaming. Melt the remaining half cup of butter in a small sauce pan. Add the flour, whisking until smooth and thickened. Add this mixture to the soup. With a small hand immersion blender, blend until smooth and creamy, or put in small batches into a blender or food processor, until all is blended. Serve with toppings. YUM YUM YUM!!!