Description
This soup is a delicious combination of potatoes, celery, garlic, and onion. Top with Parmesan cheese, fresh basil, and parsley flakes.
Ingredients
- 1 tablespoon olive oil
- 1 red onion, chopped
- 4 cloves garlic, minced, or more to taste
- 2 large russet potatoes, cut into 1-inch pieces
- 1 bunch celery with leaves, diced
- 4 cups water
- 1 cube chicken bouillon (such as Knorr®)
- ½ tablespoon garlic salt, or more to taste
- ground black pepper to taste
Instructions
- Heat oil in a stockpot over medium-high heat; stir in onion. Cook and stir until onion has softened and turned translucent
- about 5 minutes. Add garlic and cook until fragrant
- about 1 minute. Add potatoes and celery and saute until celery is tender and slightly browned
- 3 to 5 minutes. Add water
- bouillon cube
- garlic salt
- and pepper. Bring to a boil and cook until potatoes are tender
- 20 to 25 minutes.
- Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Serve hot.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Servings: 4