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Andrew Fowler

Potato Chowder

Print Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs Yukon Gold potatoes peeled and cut into 3/4-inch cubes
  • 8 oz peeled celery root cut into 1/4-inch dice
  • 2 tbsp unsalted butter
  • 1 medium yellow onion finely diced
  • 4 cups low-sodium vegetable broth
  • 1 dried bay leaf
  • 3/4 tsp fine salt
  • 1/4 tsp white pepper
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream

Method
 

  1. Melt butter in a soup pot over medium. Cook onion 7 minutes until soft; add celery root and stir 3 minutes.
  2. Add potatoes, broth, bay leaf, salt, and white pepper. Simmer partly covered 20 to 25 minutes until both vegetables are tender.
  3. Discard bay leaf. Mash in pot with 6 to 8 firm strokes, leaving most potato cubes intact.
  4. Add milk and cream. Warm over low 5 minutes until steaming, stirring bottom and avoiding a hard boil.
  5. Divide among 6 bowls, including broth and potato pieces in each.