Happy Monday, y’all! I hope that your year is off to a great start! Did you make any New Year resolutions? I love the holiday season, but there’s just something about starting a fresh new year that is also very exciting to me.
This recipe is a result of me getting a little carried away in the produce department of Trader Joe’s around Thanksgiving. When the produce is looking really good at the store, I have a tendency to do that. Anyway, I had a large bag of celery that I needed to use up, so I decided to make some type of creamy celery soup with it. The addition of potatoes gives the soup a bit of creaminess without heavy cream or half and half. Fresh Rosemary adds delicious flavor and aroma to the soup.
This Creamy Celery Potato Soup makes a great starter soup, which serves four.
Do you ever get carried away when shopping for produce?
Creamy Celery Potato Soup
- 1 tbsp ghee or olive oil
- 8 celery stalks , chopped into 1/2 inch slices
- 2 medium russet potatoes , diced into 1/2 inch cubes
- 1/2 medium onion , coarsely chopped
- 3 cloves garlic , minced
- 1 tsp fresh rosemary , chopped
- 4 cups chicken stock
- 1/3 cup grated Grana Padano cheese (can sub Parmigiano-Reggiano cheese), plus more for ganish
- salt and pepper to taste
- Heat oil in a (4-quart) pot over medium heat. Add celery, onion, and potato, season with salt. Cook, stirring occasionally, until vegetables begin to soften, about 8 minutes.
- Add the mince garlic and fresh rosemary and cook for 30 more seconds.
- Pour in the chicken stock, bring to a boil, reduce heat and let simmer until vegetables are tender about 20 minutes.
- Add the grated cheese and stir. Use either an immersion blender, food processor or blender to puree until smooth. If using a food processor or blender, you will need to work in batches.
- Add salt and pepper to taste. Serve with extra grated cheese for garnish.
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