Celery and Potato Soup

Sep 8, 2022 | Soup, Soups/Stews | 0 comments

Celery and Potato Soup

This is a great soup that can be made anytime as the ingredients are available in the stores year round! It can be customized to your incorporate additional ingredients (see notes for details). It comes together in about 30 minutes and is freezer friendly, so make a double batch!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Dinner, Soup
Cuisine: American
Diet: Diabetic, Vegan, Vegetarian
Keyword: celery, creamy soups, dairy free, gluten free, leeks, low fat, nut free, potatoes, shallots, soy free, vegan soup
Servings: 4 servings
Author: Denise Balistrieri

Equipment

  • Large wide bottom pot
  • Hand Held Immersion Blender or traditional Blender

Ingredients

  • 4 large Potatoes, peeled and sliced thin (yukon golds are the creamiest!)
  • 1 large Celery bunch, sliced thin, greens included (5-6 Cups)
  • 1 medium Leek, thinly sliced (can substitute 2 shallots, thinly sliced)
  • 4 C Vegetable broth or water (broth adds depth of flavor)
  • 1 TBSP White Miso Paste
  • 4-6 Garlic cloves, minced
  • ½ C Parsley, chopped
  • ¼ C Dill, fresh, chopped
  • 1/2-1 tsp Celery Seed (optional)
  • ¼ tsp Black Pepper

Optional topping

  • Red Pepper Flakes to taste

Instructions

  • Place the large wide bottom pan over medium high heat. Add the sliced potatoes, celery and leeks to the pan. Saute until the vegetables are softened, about 5 minutes. If the vegetables begin to stick to the bottom, add 1 TBSP water and continue to saute.
  • Add the minced garlic and continue to saute for about 5 minutes more.
  • Add the vegetable broth or water, celery seed, black pepper and miso paste to the pot. Bring to a low boil and continue cooking on a low boil for about 10 minutes, or until the potatoes are soft or fork tender.
  • Remove the soup from the heat. Use the immersion blender to puree the soup. If using a traditional blender, transfer the soup to the blender and puree until smooth.
  • Add the parsley and dill and continue to puree until smooth. (You can either blend or just mix in the herbs at the end.)
  • Top with additional chopped herbs, red pepper flakes and a sprinkle of celery seeds.

Notes

***Optional add ins:
     -1-15 oz can chickpeas, cannellini or great northern beans rinsed and drained
     – 2-3 C fresh spinach or kale, chopped
***Store in an airtight container in the refrigerator for up to 5 days or cool and freeze for up to 2 months in the freezer

This is a great soup that can be made anytime as the ingredients are available in the stores year round! It can be customized to your incorporate additional ingredients (see notes for details). It comes together in about 30 minutes and is freezer friendly, so make a double batch!