A delightful and creamy potato soup with a light touch, enhanced with aromatic herbs.
Combine the chopped onion, celery, and potatoes in a large saucepan.
Cut the vegetables into even pieces for uniform cooking.
Add water to cover the vegetables and bring to a boil. Reduce heat and simmer for 20 minutes.
Keep the lid slightly ajar to prevent boiling over.
In a small bowl, mix the cornstarch with a quarter cup of the evaporated milk until smooth.
Ensure there are no lumps in the mixture for a smooth soup.
Add the cornstarch mixture to the saucepan and stir well.
Stir continuously to avoid clumping.
Pour in the remaining evaporated milk and cook for another 3 minutes, stirring constantly.
Adjust the seasoning at this stage if needed.
Remove from heat and blend the soup until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Reheat the soup gently if needed and serve topped with chopped chives.
Serve with a sprinkle of additional herbs for garnish.
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