Description
Try my silky and comforting cream of potato and celery soup. I promise – it’s so easy to whip up!
Ingredients
Units
Scale
- 2 cloves garlic, minced
- 1 medium size onion, finely chopped
- 2 tablespoon extra virgin olive oil
- 2 medium size potatoes, peeled and roughly chopped
- 6 celery stalks
- 6 cups vegetable broth
- 1 1/2 cup 2% milk or unsweetened oat milk (for vegan)
- 4 green onions, thinly chopped
- Salt and pepper, to taste
Instructions
- Boil the potatoes. Bring a medium pot of water to boil and add the potatoes. Boil the potatoes until they are fully cooked – about 7 to 10 minutes. Drain and set aside.
- Saute the garlic and onion. Meanwhile, in a large pot over medium high heat, add the olive oil, garlic and onions. Cook for 2 to 3 minutes, until onions are translucent.
- Add 4 celery stalks. Slice 4 celery stalks and add them to the pot. Cook for 2 minutes.
- Simmer the broth. Add the vegetable broth, stir and bring to a boil. Cover and simmer on low for 20 minutes, or until the celery is tender.
- Cook the remaining celery. Meanwhile, fill a small pot with water and 1 teaspoon of salt, and bring to a boil. Slice the remaining 2 celery stalks into small pieces and add them to the boiling water. Lower the heat to a simmer and cook for 15 minutes. Drain the celery and set it aside.
- Blend the soup. Transfer the broth and potatoes to a blender and blend until smooth (you may need to do this in batches). Return the blended soup to the pot along with the celery and milk, and stir.
- Season and serve. Season with salt and pepper, top with a few scallions, and serve..
Notes
Leftovers: Let the soup cool to room temperature and transfer it to an airtight storage container. Refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 227
- Sugar: 11.6g
- Sodium: 964.3mg
- Fat: 9.2g
- Saturated Fat: 2.2g
- Unsaturated Fat: 1g
- Trans Fat: 0.1g
- Carbohydrates: 31.9g
- Fiber: 4.7g
- Protein: 6g
- Cholesterol: 7.4mg
