top of page

Potato Celery Soup

Serves 6

4 Tbs Butter
2.5 lb Russet Potatoes, peeled, large diced
4 Celery Stalks, diced
1 Small Onion, diced
6 c. Chicken or Vegetable Stock
1/4 c. Half & Half
1 Tbs Salt
Pepper to taste
(Croutons optional for garnish)

Using a heavy bottomed sauce pan, melt butter then sauté onion & celery. Add potatoes and stock. Bring to boil them simmer for approx. 40 minutes. Puree using immersion blender or standing blender, stir in half & half, adding more stock as needed to achieve correct consistency. Add salt & pepper to taste. Simmer for additional 5 minutes, serve.

bottom of page