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Potato Soup

Serves 6

4 medium white potatoes, peeled and thinly sliced
1 medium onion, thinly sliced
4 stalks celery with leaves, thinly sliced
1 bay leaf
1/4 tsp salt
3 C skim milk
Freshly ground black pepper to taste

In a large saucepan, sauté vegetables for 3 to 5 minutes. Add enough hot water to cover vegetables. Add bay leaf and salt; cook until vegetables are tender. Remove bay leaf. Using an electric mixer, mash vegetables in cooking liquid (or transfer to a food processor or blender and purée; return to cooking pot).

Stir in milk and season with pepper. Heat to serving temperature.


  • Omit bay leaf; season with rosemary.
  • Leave a slightly chunky texture instead of making a perfectly smooth soup.
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