1
Simmer some soup
2 tbsp butter
3 medium potatoes, peeled and diced
2 medium onions, chopped
2 stalks celery, chopped
2 garlic cloves, squished
2 cups chicken broth, or vegetable broth
1 cup milk
1/2 tsp salt
black pepper, to taste
Melt the butter in a large saucepan or Dutch oven over medium heat.
Add the potatoes, onions, celery and garlic and cook, stirring, for 6 to 8 minutes, until the onions begin to soften.
Add the broth, bring to a boil, then cover and simmer for 20 to 25 minutes, until the potatoes are tender. Let cool briefly.
With a potato masher(or a fork), mash the soup in the pot until there are no big lumps left.
Pour about half of the mashed soup into a blender or food processor. Add the milk and blend until smooth.
Return the blended mixture to the mashed mixture in the saucepan and stir to combine. If you prefer no lumps whatsoever, blend the whole mess in batches until smooth.
Add the salt and pepper and heat through, but don't let it boil.
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