Warming Celery & Potato Soup

• Gluten free

• Produce

  • 5 cups Celery
  • 2 tbsp Celery, leaves
  • 2 tbsp Dill, Fresh
  • 2 cloves Garlic
  • 2 Onions, medium
  • 4 Yukon gold potatoes, small

• Canned Goods

  • 3 cups Chicken stock

• Baking & Spices

  • 1/2 tsp Black pepper, freshly-cracked
  • 1 tsp Kosher salt

• Dairy

  • 2 tbsp Butter
  • 1 cup Whipping cream

Found on mymidlifekitchen.com

Description

Directions

• Peel the potatoes, and chop them into 1 cubes. Wash & chop the celery. Peel & chop the onions. Dice the dill & celery leaves, and set them aside.
• Melt the butter over medium heat in a large dutch oven. Saute onion, celery, garlic & potatoes until softened, about 10 minutes.
• Add chicken stock, salt & pepper. Cover & cook vegetables until tender, about 30 minutes.
• In small batches, add vegetable & stock mixture to a blender. Blend until smooth. Continue blending in batches until a silky consistency is reached. (see below for note on blending hot soup)
• Add whipping cream & dill, and stir to combine thoroughly.
• Serve immediately, topped with chopped celery leaves.