Ingredients
- 2 Tbsp olive oil
- 1 onion (diced)
- 4 garlic cloves (chopped)
- 6 cups celery (sliced thin)
- 2 cups potatoes (sliced into ½” rounds)
- 4 cups chicken broth
- 1 cup water
- 1 bay leaf (optional)
- 1/2 tsp pepper
- 1/8 to 1/4 tsp cayenne pepper (optional)
- 1/4 cup dill (chopped)
- 1/2 cup parsley (chopped)
- 1/2 cup of heavy cream or sour cream
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Instructions
- Heat the oil in a pot over medium-high heat. Add the onion and stir occasionally until golden, about 5 minutes.
- . Add the garlic and stir 1 to 2 minutes, until fragrant. Add the celery, potatoes,
broth, water, bay leaf, salt, pepper, and cayenne. If liquid does not cover the vegetables, add
more water.
- r. Bring to a rolling boil. Turn heat down, and simmer until potatoes are
tender, about 10 minutes. Turn heat off, remove bay leaf, and add dill and parsley.
- Use an
immersion blender (or regular blender with batches) to blend the soup until silky smooth. For extra “green color” add a handful of raw spinach or more parsley.
- Place the mix back into the
same pot over low heat. Stir in heavy cream and warm the mixture.
- Enjoy!!!
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