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Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are very tender, about 15-20 minutes. Drain well.

While the potatoes are cooking, melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and celery and cook until softened, about 5-7 minutes.

Add the minced garlic to the pot and cook for 1 minute more until fragrant.

Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a roux. This will help thicken the soup.

Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring occasionally.

Once the potatoes are drained, pass them through a potato ricer directly into the simmering broth mixture. Stir gently to combine.

Stir in the heavy cream and milk. Heat through gently, being careful not to boil, until the soup is creamy and warmed through, about 5 minutes.

Season the soup with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with fresh chopped chives before serving.

Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are very tender, about 15-20 minutes. Drain well.

While the potatoes are cooking, melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and celery and cook until softened, about 5-7 minutes.

Add the minced garlic to the pot and cook for 1 minute more until fragrant.

Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a roux. This will help thicken the soup.

Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring occasionally.

Once the potatoes are drained, pass them through a potato ricer directly into the simmering broth mixture. Stir gently to combine.

Stir in the heavy cream and milk. Heat through gently, being careful not to boil, until the soup is creamy and warmed through, about 5 minutes.

Season the soup with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with fresh chopped chives before serving.