Description
A creamy and comforting soup made with celery and potatoes, perfect for a cozy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups celery, chopped (about 8–10 stalks)
- 2 cups potatoes, peeled and diced (about 2 medium potatoes)
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chopped celery and diced potatoes to the pot. Stir to combine and cook for about 5 minutes.
- Pour in the vegetable broth, then add the dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the potatoes and celery are tender.
- Using an immersion blender, puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender.
- Return the pureed soup to the pot and stir in the heavy cream. Heat through for another 5 minutes, then taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, substitute the heavy cream with coconut milk or a non-dairy cream alternative.
- Add cooked bacon or croutons on top for added texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg