Ingredients

The following ingredients have 4 Servings
  • 2 cloves garlic (finely chopped)
  • 1 medium size onion (finely chopped)
  • 2 tablespoon extra virgin olive oil
  • 2 medium size potatoes (peeled and roughly chopped)
  • 6 stalks celery (chopped bite size (reserve 2 chopped stalks in a separate bowl))
  • 6 cups vegetable broth
  • 1 1/2 cup 2% milk
  • 4 scallions (thinly chopped)
  • salt and pepper to taste

Instruction

  • Bring a medium pot of water to boil and add potatoes. Boil the potatoes until cooked through.
  • Meanwhile, in a large pot over high heat, add olive oil, garlic and onions. Cook for 2-3 minutes, until onions are translucent.
  • Add 4 chopped celery stalks and cook for another 3 minutes.
  • Add vegetable broth, stir and bring to boil. Cover and simmer on low (should still be slightly bubbling) for 30 minutes.
  • Meanwhile in another small pot, bring a little water to boil (about half full) and add the remaining two celery stalks (chopped). Boil on low for 15 minutes. Drain and set aside.
  • Back to the soup: Turn the heat off, add potatoes to broth and blend until smooth. Add milk and stir well.
  • Turn the heat back on low, add boiled chopped celery, season with salt and pepper, and serve topped with a few scallions.