Creamy Potato Celery Soup

Ingredients

• 2 cloves garlic, minced
• 1 medium size onion, finely chopped
• 2 tablespoon extra virgin olive oil
• 2 medium size potatoes, peeled and roughly chopped
• 6 celery stalks
• 6 cups vegetable broth
• 1 1/2 cup 2% milk or unsweetened oat milk (for vegan)
• 4 green onions, thinly chopped
• Salt and pepper, to taste

Instructions

1. 1

   Boil the potatoes: Bring a medium pot of water to boil and add the potatoes. Boil the potatoes until they are fully cooked – about 7 to 10 minutes. Drain and set aside.

2. 2

   Saute the garlic and onion: . Meanwhile, in a large pot over medium high heat, add the olive oil, garlic and onions. Cook for 2 to 3 minutes, until onions are translucent.

3. 3

   Add 4 celery stalks: . Slice 4 celery stalks and add them to the pot. Cook for 2 minutes.

4. 4

   Simmer the broth: . Add the vegetable broth, stir and bring to a boil. Cover and simmer on low for 20 minutes, or until the celery is tender.

5. 5

   Cook the remaining celery: . Meanwhile, fill a small pot with water and 1 teaspoon of salt, and bring to a boil. Slice the remaining 2 celery stalks into small pieces and add them to the boiling water. Lower the heat to a simmer and cook for 15 minutes. Drain the celery and set it aside.

6. 6

   Blend the soup: . Transfer the broth and potatoes to a blender and blend until smooth (you may need to do this in batches). Return the blended soup to the pot along with the celery and milk, and stir.

7. 7

   Season and serve: . Season with salt and pepper, top with a few scallions, and serve..