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  • 1 tablespoon unsalted butter
  • 3/4 cup thinly sliced Vidalia or sweet onions
  • 1/2 cup chopped celery
  • 1 clove garlic, minced
  • 3 cups reduced-sodium chicken broth
  • 1 1/2 cups cubed potatoes
  • 1/2 cup half-and-half
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • Chopped chives for garnish


  1. Melt butter in medium saucepan over medium heat; add onions, celery and garlic and cook until soft but not browned, about 15 minutes.
  2. Add broth and potatoes; bring to boil. Reduce heat; cover and simmer until potatoes are soft, about 20 minutes.
  3. Working in batches, transfer to blender or food processor and purée until smooth. Return to pan. Add half-and-half; gently rewarm but do not boil. Season with salt and white pepper. Garnish with chives.
Recipe by Donna Shields.

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The recipe was originally published as Easy Potato Soup on

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