This soup is a delicious combination of potatoes, celery, garlic, and onion. Top with Parmesan cheese, fresh basil, and parsley flakes.
Ingredients
- olive oil: 1 Tbsp
- red onion: 1 piece (chopped)
- garlic: 4 clove (minced, to taste)
- russet potatoes: 2 piece (cut into 1-inch pieces)
- bunch celery with leaves: 1 piece (diced)
- water: 4 cups
- cube chicken bouillon (such as Knorr®): 1 piece
- garlic salt: 0.5 Tbsp (to taste)
- ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
