Potato Soup

• 2 tablespoons olive oil
• 2 medium sweet onions, chopped
• 2 garlic cloves, minced
• 2 large stalk celery, chopped
• 4 medium white potatoes, peeled and cubed
• 1 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 2 teaspoons finely chopped fresh basil
• 12 teaspoon poultry seasoning
• 6 cups chicken broth
• 4 tablespoons salted butter
• 1 cup sliced fresh mushrooms

1. Heat the oil in a large Dutch oven over med-high heat.
2. Saute half of the onions, the garlic, and celery until the onions are soft and translucent.
3. Add the remaining half of the onions, the potatoes, salt, pepper, basil, and poultry seasoning to the Dutch oven.
4. Add the chicken broth and bring to a boil.
5. Decrease the heat and simmer for 30 minutes, until the potatoes are tender.
6. Melt the butter in a medium saute pan over med-high heat.
7. Add the mushrooms and cook until soft and beginning to brown.
8. Add the mushrooms to the soup.
9. Simmer for 15 minutes and serve.

olive oil, sweet onions, garlic, stalk celery, white potatoes, salt, ground black pepper, fresh basil, poultry seasoning, chicken broth, butter, mushrooms

Taken from www.food.com/recipe/potato-soup-511507 (may not work)