Creamy celery and potato soup
This soup is velvety, nourishing, and packed with winter-friendly flavours. Perfect as a satisfying meal on cold days!
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 6 cups celery, chopped
- 2 cups potatoes, diced
- 4 cups vegetable broth
- 1 cup water
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- ¼ cup fresh dill, chopped
- ½ cup fresh parsley, chopped
- ½ cup sour cream or dairy-free alternative
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
- Add celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Remove bay leaf and stir in fresh herbs. Blend the soup until smooth using an immersion blender or a regular blender (let it cool slightly before blending).
- Stir in sour cream and gently heat without boiling.
- Serve warm with crispy celery leaves or toasted bread for extra texture.
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
