Healthier Potato Soup by M Delish Boutique

• 8 stalks celery, including leaves, diced medium
• 1 large yellow onion, diced medium
• 3/4 cup butter
• 1 head cauliflower, steamed
• 3 lbs peeled red potatoes, cubed
• 1 lb peeled russet potatoes, cubed
• 1 large peeled turnip, cubed
• fresh dill
• fresh chives
• dried dill weed
• celery salt
• white pepper
• 1 gallon whole milk
  salt and white pepper to taste

1. Melt butter in Dutch Oven; add onion, celery and celery leaves. Cook until transparent. Remove all to food processor and purée.

2. Boil potato cubes and turnip in salted water until softened. Remove two cups of the diced vegetables and set aside to add in twenty minutes before serving. Set the boiled water aside for later use if your soup needs thinning. Puree the rest of the veggies and add to the pureed onions and celery. Add 1 1/2 tsp celery salt, 1 teaspoon dried dill weed, and stir.

4. Warm milk in Dutch oven. Do not boil. Add purée and 3 Tbsp flour, blend until smooth. This will thicken. Taste and adjust with celery salt and white pepper.

5. About 20 minutes before serving, add reserved diced potatoes and turnip plus one or two thin sliced carrots. This adds texture and color variety to the soup.

Garnish with fresh dill and chives, pepper, and shaved parmesan (if desired).

Variations are a great way to get lively leftovers, as this is a large batch of soup. It tastes great re-heated (as with so many soups the second day is even better), but here are some ideas for keeping leftovers from getting boring.

Green Chili Potato Soup:

When re-heating, add a can of diced green chilies and/or a can of green chili enchilada sauce. Garnish with corn chips, cheddar cheese, green onions and hot sauce.

Curry Potato Soup:

When re-heating, add a tablespoon of good curry powder or paste (all colors and styles work, as this soup is flexible). Garnish with toasted naan or pita bread.