This soup is quick to make and requires only 3 main ingredients – onion, celery, and potato. Add vegetable stock and spices, and you have a satisfying, creamy soup within 30 minutes. The potato gives the soup a creamy texture without the need to add milk or cream.
I adapted this recipe from Pickled Plum, though I scaled it down, eliminated the cream, and added thyme for an earthy flavour that goes well with the potatoes. I also scaled back the liquid, as I wanted a thick soup which held its own for lunch. Grated cheddar cheese sprinkled on top just before serving would be a welcome addition!
Celery Potato Soup
- 1/2 onion, chopped
- 1 tbsp olive oil
- 1 clove garlic, minced
- 3 sticks celery, chopped
- 1.5-2 cups vegetable stock (depending how thick you want it)
- 1 potato, chopped
- 1/8 tsp thyme
- salt and pepper, to taste
1. Soften onion and garlic in oil over medium heat in medium-sized pot, about 5 minutes.
2. Add chopped celery and let soften, about another 5 minutes, stirring occasionally.
3. Add vegetable stock and potatoes. Bring to a boil, then reduce to low heat, cover and simmer for 20 minutes, until potatoes are soft.
4. Puree soup with immersion blender, leaving some chunks of potato for texture.
5. Add thyme, salt and pepper.