Baked Potato Soup

Baked Potato Soup

5 Large potatoes, peeled and cubed
1 Small onion, finely chopped
3 Celery Stalks,finely sliced
3 Cloves Garlic, minced
3 TBLS Butter, unsalted
2 TBLS Flour
1/4 TSP White Pepper
3 Cups Low-sodium Chicken Broth
1/2 Cup 2% Milk
Salt n Black pepper to taste

Toppings
Cheese
Crumbled Bacon
Chopped Scallions

• In a large stock pot melt butter over medium heat until frothy. Add onion, celery and garlic cook about 2-3 minutes until translucent. 
• Lower heat and add flour, mix well into a light color roux, add chicken broth to deglaze the bottom of the pan add potatoes. Increase heat to medium heat, bring stock to a low boil for about 15-20 minutes until potatoes are tender. Lower  heat, add milk and continue cooking 5-10 minutes. Season with salt and pepper to taste.
• For a chunky soup smash potatoes slightly with potato masher. For smoother soup puree in food processor.Top with your favorite toppings and enjoy.