Recipe: Potato-Celery Soup (immersion blender or blender)

POTATO-CELERY SOUP

5 large baking potatoes (about 3 to 3 1/2 pounds), cut into small cubes
2 cups chopped celery
2 tablespoons butter
3 cups chicken broth
1/4 to 1/2 teaspoon hot sauce or to taste
1/2 to 1 teaspoon Worcestershire sauce or to taste
1/2 cup 1 percent milk
1/2 cup light sour cream
Salt and ground black pepper
1 bunch chives, chopped

Place potatoes in a large pot; cover with water. Bring to a boil, then reduce heat and simmer, covered, for 20 to 30 minutes or until tender.

In a large nonstick skillet, cook celery in the butter over medium-low heat for 5 minutes.

Drain potatoes; return to pot. Add broth and 1 cup tap water. Using an immersion blender, process until about 3/4 of the mixture is pureed. Some of the potato cubes should be left for texture. Do not overblend, or the soup will be gluey. (If you don't have an immersion blender, transfer the mixture in batches to a countertop blender.)

Add celery, hot sauce, Worcestershire sauce, milk, sour cream and salt and pepper to taste. Heat until hot. If soup is too thick, stir in up to 1 cup water.

Just before serving, sprinkle each bowl of soup with chopped chives.

Makes 10 servings (1-cup each)
Adapted from source: Joan Lunden's Healthy Cooking