To make basic potato soup, dice one large potato per person, and add 1/4 cup chopped celery and 1/4 cup chopped onion per potato. Add enough water to cook the vegetables, but do not cover the vegetables with water. Simmer for 25 minutes or until the potatoes are tender, turn the heat off, and add 1/4 to 1/2 cup of heavy cream or milk. Add salt and pepper to taste. Potato soup can be topped with cheese, scallions, chopped bacon or other toppings.
Slice six medium potatoes, chop two carrots, and chop six celery ribs. Place the vegetables in a Dutch oven with 8 cups of water, and cook until the vegetables are tender. Drain the vegetables, and reserve the liquid. Place the cooked vegetables in a large bowl, and saute one chopped onion in 6 tablespoons of butter in the Dutch oven. Gradually stir 6 tablespoons of flour into the onion mixture, slowly stir 1 cup of milk into the flour and onion, and add the cooked vegetables. Add salt and pepper, and stir in the reserved cooking liquid until the soup obtains the desired consistency.Learn more about Cooking