Celery Potato Soup recipe
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Ingredients
- 1 tablespoon olive oil 1 red onion, chopped 4 cloves garlic, minced, or more to taste 2 large russet potatoes, cut into 1-inch pieces 1 bunch celery with leaves, diced 4 cups water 1 cube chicken bouillon (such as Knorr®) ½ tablespoon garlic salt, or more to taste ground black pepper to taste
Nutrition Info
- 213.2 caloriescarbohydrate: 40.5 gcholesterol: 0.2 mgfat: 3.9 gfiber: 6.5 gprotein: 5.4 gsaturatedFat: 0.6 gservingSize: -sodium: 1096.5 mgsugar: 4.8 gtransFat: : -unsaturatedFat: : -
Directions Celery Potato Soup
Directions
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Heat oil in a stockpot over medium-high heat, stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add potatoes and celery and saute until celery is tender and slightly browned, 3 to 5 minutes. Add water, bouillon cube, garlic salt, and pepper. Bring to a boil and cook until potatoes are tender, 20 to 25 minutes.
Fill blender halfway with soup. Cover and hold lid down with a potholder, pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Serve hot.