Description
A delicious cream of potato and celery soup recipe that’s silky and comforting.
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 stalks celery, chopped bite size – reserve 2 chopped stalks in a separate bowl
- 6 cups vegetable broth
- 1 1/2 cup 2% milk
- 4 green onions, thinly chopped
- Salt and pepper, to taste
Instructions
- Bring a medium pot of water to boil and add potatoes. Boil the potatoes until cooked through.
- Meanwhile, in a large pot over high heat, add olive oil, garlic and onions. Cook for 2-3 minutes, until onions are translucent.
- Add 4 chopped celery stalks and cook for another 3 minutes.
- Add vegetable broth, stir and bring to boil. Cover and simmer on low (should still be slightly bubbling) for 30 minutes.
- Meanwhile in another small pot, bring a little water to boil (about half full) and add the remaining two celery stalks (chopped). Boil on low for 15 minutes. Drain and set aside.
- Back to the soup: Turn the heat off, add potatoes to broth and blend until smooth. Add milk and stir well.
- Turn the heat back on low, add boiled chopped celery, season with salt and pepper, and serve topped with a few scallions.
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 bowl
- 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
