Potato Soup

Photo by Cynthia L. Nobles  --  Leah Chase, of Dooky Chase Restaurant in New Orleans, flavors her Potato Soup with onion, celery, bell pepper, garlic and parsley.
Photo by Cynthia L. Nobles -- Leah Chase, of Dooky Chase Restaurant in New Orleans, flavors her Potato Soup with onion, celery, bell pepper, garlic and parsley.

Potato Soup

Makes 6 servings. Recipe is by Leah Chase of Dooky Chase Restaurant, 2301 Orleans Ave., New Orleans.

3 qts. water

3 lbs. white potatoes, peeled

1/2 cup chopped onion

1/2 cup chopped celery

1/4 cup chopped green bell pepper

1/2 cup chopped green onions

1 tsp. chopped garlic

2 tbls. chopped parsley

1 tbl. salt

1/4 tsp. thyme

1 whole red bell pepper

1/4 lb. margarine or butter

1. In a 5-quart stockpot, combine water, potatoes, onion, celery and green bell pepper. Bring to a hard boil. Lower heat and boil slowly for 35 minutes, or until potatoes are very soft and begin to break up.

2. Once the potatoes are soft, with a wire whisk or potato masher, cream the potatoes. (Chase likes the mixture a little lumpy.)

3. Add the green onions, garlic and parsley. Stir well. Add salt, thyme and whole red pepper. Bring to a simmer and cook another 20 minutes, stirring occasionally.

4. Remove the whole red pepper. Stirring constantly, add the margarine. (Great with garlic bread.)