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 calories
carbohydrate: 40.5 g
cholesterol: 0.2 mg
fat: 3.9 g
fiber: 6.5 g
protein: 5.4 g
saturatedFat: 0.6 g
servingSize: -
sodium: 1096.5 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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

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