FBD

Cream of Celery Soup

A wonderfully simple blended celery and potato soup with half-and-half — a velvety, endlessly seasona-ble comfort soup.

AmericanVegetarianIntermediate45 minBy Northstar

Ingredients

Servings
6
  • 0.5 cup butter
  • 1 whole large onion, sliced
  • 1 bunch celery, sliced (including leaves, discarding bottom)
  • 6 whole medium baking potatoes, peeled and cubed
  • 5 whole bay leaves
  • 0 to taste salt and pepper
  • 0 splash half-and-half

Instructions

  1. 1

    Melt butter in the bottom of a large (8-quart) pot. Slice and add the onion; cook, stirring occasionally.

  2. 2

    Slice celery (including leaves) and add to the onions. Stir occasionally.

  3. 3

    Peel potatoes, cut into chunks, and add when onions are soft.

  4. 4

    Cover with just enough water to come near the top of the vegetables. Add salt, pepper, and bay leaves.

  5. 5

    Boil over medium-high heat for 30 minutes or until potatoes are fork-tender.

  6. 6

    Remove bay leaves. Working in batches, blend the vegetables with some cooking water and a splash of half-and-half until very smooth.

  7. 7

    Season generously with salt and pepper to taste and serve.

Tags

soupvegetarianpotatocreamyceleryamericancomfort-foodsoup-recipes-1