Name: Celery Potato Soup
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Red onion, chopped - 1; Garlic, minced, or more to taste - 4 cloves; Russet potatoes, cut into 1-inch pieces - 2 large; Celery with leaves, diced - 1 bunch; Water - 4 cups; Chicken bouillon (such as Knorr®) - 1 cube; Garlic salt, or more to taste - ½ tablespoon; Ground black pepper to taste - ½ tablespoon

Ingredients for - Celery Potato Soup

1. Olive oil 1 tablespoon

2. Red onion, chopped 1

3. Garlic, minced, or more to taste 4 cloves

4. Russet potatoes, cut into 1-inch pieces 2 large

5. Celery with leaves, diced 1 bunch

6. Water 4 cups

7. Chicken bouillon (such as Knorr®) 1 cube

8. Garlic salt, or more to taste ½ tablespoon

9. Ground black pepper to taste ½ tablespoon

How to cook deliciously - Celery Potato Soup

1 . Stage

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.

2 . Stage

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.