CELERY POTATO SOUP

Recipe by The Leek and the Carrot

Serves 4

Takes 50 minutes


Ingredients:

3 tablespoons butter

6-7 celery stalks, thinly sliced

1 teaspoon salt, divided

1 yellow onion, diced

2-3 garlic cloves, minced

1/4 teaspoon freshly ground black pepper

4 cups chicken or vegetable stock

2 cups russet potatoes, peeled and roughly chopped

1/2 teaspoon dried thyme

1/2 cup heavy cream


Directions:

  1. In a large stock pot, melt butter over medium heat. Add celery along with 1/2 teaspoon of salt, and saute for 3 minutes. Add onions and cook for 5 minutes more. Reduce heat to medium low and add garlic, pepper, and remaining 1/2 teaspoon salt. Cook for 10 more minutes until the veggies are very tender and beginning to caramelize. 

  2. Add vegetable stock, potatoes, and thyme. Bring mixture to a boil, reduce to a simmer and cook 20 minutes until potatoes are very tender. Puree with an immersion blender until smooth and then stir in cream. Serve warm. 

Celery, PotatoesBethanee WrightComment