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Creamy Celery Potato Soup

Published January 5, 2015 Last updated on May 26th, 2017

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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.

Creamy Celery Potato Soup

Do you ever get carried away when shopping for produce?

Creamy Celery Potato Soup
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Creamy Celery Potato Soup

Course Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 -5
Author Tempie Hughes

Ingredients

  • 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

Instructions

  • 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.

 

By Tempie at May 26, 2017.

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Filed Under: Appetizers/Snacks, Recipes, Soups Tagged With: appetizer, celery, creamy, fresh rosemary, gluten-free, grain-free, potato, soup, starter soup

Previous Post: « Lentil Recipes for New Year’s Day
Next Post: Tuscan White Bean Soup »

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Hi, I’m Tempie!

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