This soup is the perfect way to use up extra celery, and warm your bones on a winter’s day!
Prep Time: 10 minutes
Cook Time: 30 minutes
1 head of celery, chopped (remove and reserve some leaves)
1 yellow onion, chopped
1 large potato, chopped
1/4 cup unsalted butter (1/2 stick)
3 cups chicken broth
1/2 cup heavy cream
1/2 cup fresh dill
Chop celery, onion, and potato to roughly same size.
Melt butter in pot, and add celery, onion and potato. Stir to coat.
Simmer approximately 10 minutes to soften onions.
Add chicken broth, and simmer over medium heat another approximately 10 minutes, until potatoes are tender.
Add dill, and carefully puree until you have a uniform creamy consistency. I think an immersion blender makes this process much easier, but any old blender will work.
Mix in the heavy cream.
Garnish with celery leaves, and salt & pepper to taste. Enjoy!
**For a heartier meal, I have added diced ham to this soup when I add the cream, and simmer for an additional 10 minutes to blend the flavors. Delicious!
Adapted from Bon Appetit