Creamy Celery Potato Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 -5
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.