Creamy Celery & Potato Soup

Creamy Celery & Potato Soup



Prep Time:
Cook Time:

Yields: 

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1. Begin melting the butter in a medium sized sauce pot set to medium. Once bubbly and melted, add the garlic, onion, and a good pinch of sea salt & cracked pepper. Stir and cook for 3 minutes. Add the celery and another generous pinch of both salt and pepper. Cover, stir and continue to cook for 5 or so minutes.

 

1. Add the cubed potatoes, once again adding salt and pepper. Cover and cook 5 minutes longer.

 

1. Stir in the flour until you cannot see any patches of white. Continue to stir and cook for 2 minutes. Slowly pour in the broth, scraping the bottom of the pot for any bits. Pour in the milk, stir, and wait for the soup to come to a boil. Once boiled, reduce heat to medium low, add about ½ tsp. sea salt, cover, and simmer for 20 minutes.

 

1. Stir in a few dashes of ground nutmeg. Taste and adjust salt / pepper if desired.

 

1. For service, garnish each bowl with a sprinkling of shredded cheddar, some fresh chives, and the celery leaves. ENJOY!

                Grocery List

• 4 Tbsp. Unsalted Butter
• 1 Yellow Onion, diced
• 3 cloves Garlic, crushed & minced
• 4 C Celery, sliced
• 1 Large Russet Potato, peeled & diced into small cubes.
• 3 Tbsp. AP Flour
• 2 C 2% Milk
• 2 C PC Brand Plant-Based Chicken broth (Veg Broth Works too)
• ½ Tsp. Red Pepper Flakes
• ½ Tsp. + Sea Salt
• Cracked Pepper
• Nutmeg
• Shredded Old Cheddar - Garnish
• Fresh Chives – Garnish
• Celery Leaves - Garnish