Soups, Stews and Chili Recipe # Celery Potato Soup

This soup is a delicious combination of potatoes, celery, garlic, and onion. Top with Parmesan cheese, fresh basil, and parsley flakes.

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

Cooking Directions

1. 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.
2. 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.

Nutrition Facts

• calories213.2
• carbohydrateContent40.5 g
• cholesterolContent0.2 mg
• fatContent3.9 g
• fiberContent6.5 g
• proteinContent5.4 g
• saturatedFatContent0.6 g
• sodiumContent1096.5 mg
• sugarContent4.8 g