Cream of Celery Soup
A family favorite at our place, the potatoes and cream turn this celery soup into a velvety bowl of warmth that comes together in less than 30 minutes. We never have leftovers of this one because everyone gets seconds, so you may want to double the recipe and save some for later in the week!
Ingredients
- 2-3 tbsp olive oil
- 2 whole bunches celery
- 1 lb potatoes (we used approx. 20 baby yellow potatoes)
- 1 whole yellow onion
- 4-5 cloves garlic
- 3 1/2 cups chicken broth
- 1/4 cup heavy cream
- Salt to taste
Instructions
- Roughly chop celery, potatoes, and onion
- Set aside some celery leaves for later
- In a large pot sauté onion and celery on medium to high heat until they are softened and salt to taste. (I like it slightly salty)
- Pour chicken broth into mixture, drop in garlic, and bring down to a simmer until potatoes have softened (approx 5 minutes)
- Once everything has become tender blend until smooth and creamy with no lumps (An immersion blender is easiest!)
- Add in heavy cream and blend again until well combined
- Serve right from the pot and garnish with the leftover celery leaves and a drizzle of olive oil, top with a little coarse salt and enjoy!
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