Ingredients
- 4 Tbsp unsalted butter
- 7 to 8 ribs celery, roughly chopped
- 1 lb russet potatoes, roughly chopped
- 1 large onion, roughly chopped
- 3 cups water, plus more as needed
- 1 Tbsp chicken broth concentrate (such as Better than Boullion)
- 1 tsp celery seed, crushed in the palm of your hand
- salt and pepper, to taste
Instructions
1
Melt the butter in a large pot or Dutch oven. Sauté the celery, potato, and onion until slightly softened, 4 to 5 minutes.
2
Add the water and chicken concentrate (*or 3 cups of your favorite stock), bring to a boil, and simmer until potatoes are tender, about 20 minutes.
3
Sprinkle in celery seed. In a blender or with a stick blender, puree soup until smooth, adding more water or stock as needed for desired thickness. Season to taste with salt and pepper.
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Mar 2019
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