Ingredients
2 stalks celery, sliced
1 medium onion, chopped
2 Tbsp. butter
2 carrots, sliced
5 chicken bouillon cubes
6 medium potatoes, peeled and cubed
3 c. water (more if needed)
3/4 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. rosemary
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Saute celery, onion and butter in Dutch oven until tender. Add the next 9 ingredients. Cover and simmer for about 20 minutes, until vegetables are tender. Remove from heat. Mash with potato masher slightly (soup will be very lumpy). Add milk and cheese. Cook until cheese melts, stirring constantly. Makes 10 cups.
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups