Ingredients

• 6 medium potatoes, peeled and cut into small dice
• 3 stalks celery, diced
• 1 small yellow onion, cut into small dice
• 2 cloves garlic, minced
• 4 cups chicken stock, plus additional if needed, divided
• 3 tablespoons butter
• 3 tablespoons unbleached all-purpose flour
• 2 cups milk
• Kosher salt and black or white pepper to taste
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried

Directions

1. In a large saucepot, combine potatoes, celery, onion, garlic, and chicken stock. Bring to a boil, then lower heat to medium and simmer until all vegetables are very tender and potatoes are breaking down, about 10 minutes.

2. Meanwhile, melt butter in a medium saucepot. When it starts to sizzle, stir in flour to make a roux. Cook the roux for a minute or two, stirring every few seconds so it doesn’t brown. Pour in milk all at once while stirring. Continue to heat over medium-low heat, stirring constantly with a wooden spoon or whisk, until milk mixture is thick and bubbly.

3. Using an immersion blender, carefully process the potato-vegetable mixture in the pot until mixture is smooth. Stir in rosemary.

4. Pour thickened milk mixture into potato mixture, stirring until completely incorporated. If mixture is very thick, add additional stock till desired consistency is reached. Taste for seasonings and add salt and pepper to adjust.

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