Creamy Nutmeg Potato Soup - cooking recipe

Ingredients

5 cups peeled and diced potatoes
1 cup peeled and diced sweet potato
3 stalks celery, diced
1 cup diced onion
4 cups chicken broth
4 cups half-and-half cream
8 tablespoons butter
1/2 cup flour
3 -4 chicken bouillon cubes
1/4 teaspoon ground black pepper
1/8 - 1/4 teaspoon nutmeg (more if desired)

Preparation

Combine potatoes, celery, onion and 4 cups chicken broth in a pan and bring to a boil. On medium high cook until potatoes are tender, 12-15 minutes. Strain and save liquid.
Put liquid back in pot and add half & half. Heat on medium. In a bowl combine melted butter and flour. Stir into half & half mixture. Once thickened add in the vegetables, the rest of the broth, bouillon, pepper and nutmeg.
Enjoy!