Potato Soup

• 14 cup unsalted butter
• 2 cups chopped yellow onions
• 1 cup chopped celery
• 12 teaspoon salt
• 14 teaspoon fresh coarse ground black pepper
• 1 bay leaf
• 2 tablespoons garlic
• 8 cups chicken broth or 8 cups low sodium chicken broth
• 2 large baking potatoes, peeled and diced
• 14 cup heavy cream (optional)
• sweet paprika, garnish

1. Melt the butter in a large, heavy pot or Dutch oven over medium-high heat.
2. Add the onions, celery, salt and pepper & cook, stirring, until the onions are soft & lightly golden, about 5 minutes.
3. Add the bay leaf and garlic and cook, stirring for 2 minutes.
4. Add the broth and potatoes, bring to a boil.
5. Reduce the heat to medium-low and simmer, uncovered, until the potatoes are soft, about 30 minutes.
6. Remove the soup from heat.
7. Discard bay leaf.
8. Let cool a few minutes.
9. In a food processor blend until smooth - will have to do it in batches.
10. Slowly add the cream and stir to blend.
11. To serve, ladle into soup bowls and serve hot.
12. Garnish with paprika.
13. *Can use cheddar cheese, tomatoes - to give it color, bacon bits and whatever else you want.
14. *.

unsalted butter, yellow onions, celery, salt, fresh coarse ground black pepper, bay leaf, garlic, chicken broth, baking potatoes, heavy cream, sweet paprika

Taken from www.food.com/recipe/potato-soup-145971 (may not work)