I added 3 stalks of celery in addition to the leeks and onion called for in Southern Living’s recipe. Instead of cooking the potato in the soup, I roasted them in the oven, tossed with olive oil and seasoned with salt & pepper for about 30 minutes at 400 degrees.
We like our potato soup with some texture, so I reserved 1/3 of the roasted potatoes and added the rest to the pot with the chicken stock, sautéed celery, leeks & onions.
I used an immersion blender to mix the stock with the potatoes, onions & celery. I made a big batch to share with my mother-in-law, so for a 5 lb. bag of Yukon Gold potatoes, I started with 2 quarts of chicken stock, adding more until the consistency looked good once I added in my reserved potatoes.
You can make it as chunky or smooth as you like~ I didn’t peel my potatoes either~ a job I’m not fond of and we like the skins. Add stock/broth to your veggies to your desired consistency~ it will thicken up in the refrigerator.
Serve it in a bread bowl or regular bowl.
Garnish with bacon or prosciutto, chives & cheese~ just remember to celebrate the potato for St. Patrick’s Day :)