3 pounds potatoes
2 cups chopped celery
Chopped fresh Rosemary, paprika and garlic
4 cups Chicken Broth, Vegetable Broth or Water
- Wash, trim and dice three pounds of Potatoes (no need to peel!). Wash, trim and chop Celery, you will need two cups.
Saute Potatoes and Celery in and skillet with 2 Tablespoons Olive Oil until just softened, season with salt and pepper, chopped fresh Rosemary, paprika and garlic.
- Place Vegetables in soup pot, add 4 cups Chicken Broth, Vegetable Broth or Water. Bring to a boil, reduce heat and simmer for 30-40 minutes.
- Depending on the texture you like use a potato masher or immersion blender until desired consistency.