Recipe sourced from christinascucina.com
Makes 6 servings
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 medium onion, chopped
- 1 1/2 cups celery stalks, chopped
- Leaves from the celery stalks, if you have them leftover
- 6 cup vegetable broth (or chicken stock or broth – or water with 2 tsp of Better Than Bouillon)
- 2 medium potatoes, peeled and diced
- 1 tsp Kosher salt (or sea salt to taste)
- 1/8 tsp black pepper (freshly ground to taste)
- 1/4 cup cream (optional, or 1/2 cup milk, or 1/3 cup half and half)
Directions
Put the oil in a large soup pot over medium heat, then add the onion and celery. Sauté for about 5 to 6 minutes, stirring often. You can cover the pot in between stirring.
Add the celery leaves (if using) and cook for another two or three minutes. Add the broth to the onion and celery, and bring to a simmer.
Next, add the chopped potatoes and continue to simmer, stirring occasionally until potatoes are soft. Add some salt and pepper to taste. Once the potatoes are cooked, remove from heat and blend with an immersion blender, or place in a traditional blender to puree until smooth.
At this point, the soup is ready to eat. However, to make the soup vegetarian rather than vegan, you can add one of the following, more or less, to your liking: 1/4 cup heavy cream, or 1/3 cup of half and half, or 1/2 cup of milk.
You can serve the soup as is, or with croutons, if you like.
