Ingredients:
| 1 Tbsp | Margarine |
| 4 | Medium Celery Stalks, chopped, about 2 cups |
| 1 | Medium Yellow Onion, chopped, about 1 cup |
| 3 | Medium Potatoes, peeled and diced, about 3 cups |
| 3 cups | Chicken Broth |
| 1 cup | Milk |
| ½ tsp | Salt |
| ¼ tsp | Black Pepper |
| ⅛ tsp | Nutmeg |
Directions:
In a large saucepan, melt margarine over medium-high heat. Add celery and onion. Cook, stirring frequently, until tender, about 7 minutes. Add potatoes and broth to saucepan. Bring mixture to a boil. Reduce heat to low, simmer, partially covered, until potatoes are tender, about 15 minutes. Drain vegetables, reserving broth in pan.
Place half of the vegetables in a blender or food processor fitted with metal blade, process until smooth. Add the vegetable puree, remaining vegetables, milk, salt and pepper to saucepan. Cook over low heat, stirring, until heated through, about 10 minutes. Sprinkle with nutmeg and serve immediately.
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