1 stick of unsalted butter
1/2 cup minced celery
1/2 cup minced yellow or white onion
1 minced large shallot (or 2 tablspoons dried shallot)
1 large russet potato, sliced in 1/3 inch and then cubed
1 chicken bouillon cube
3 cups water
1 cup chicken broth
1 can of cream of potato soup
1 can of cream of celery soup
half and half milk or cream (use how much you need to make the consistency that you want.)
Melt butter in a large skillet and add the celery, onion, and shallot. Cook until veggie's are soft. Add the cubed potato and saute 1 mintue to coat the potatoes. Add the bouillon cube, water and 1 cup of chicken stock. Cook for a few minutes to combine. Add the soups and stir until mixed. Add enough milk/cream to make the consistency you want. Cook for 20 minutes on low.
