Time 30m Yield 1 serving(s) Number Of Ingredients 5 Steps:
Peel and cube potatoes. Put in a saucepan along with the onions and celery. Add water, but don’t quite cover the vegetables. Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender. Using a potato masher, coarsely crush the potatoes, but don’t mash them–you want chunks left. Add enough milk or cream to thin to desired thickness and add salt& pepper to taste. (It will take a lot of salt!).
Time 1h Yield 6 Number Of Ingredients 6 Steps:
Peel and roughly chop potatoes. Discard tops and bottoms of green onions and mince the remaining pieces. Add potatoes and onions to a medium-sized saucepan and cover with water. Boil on high for 30 minutes, adding more water to the pot as needed, until potatoes as well cooked and soft. Remove pot from heat and drain the water over a strainer until it is just under the level of your cooked potatoes. Return any onions and basil the strainer catches to the pot. Add 2 1/2 cups milk to potatoes and mash until mostly smooth, leaving a few small chunks for a hearty texture. Add more milk, a dash at a time, until soup reaches your preferred consistency. Season liberally with salt and pepper to taste. Return pot to the stove and heat, stirring frequently, for 2-3 minutes. Serve garnished with additional green onions if desired.
