Celery Potato soup
Servings
4
Source: I never get tired of cooking potatoes with celery like this! Healthy, easy and delicious
Jump to Instructions ↓Ingredients
Veggies
- 1 tablespoon olive oil
- 300g celery (diced)
- 3 cloves garlic (minced)
- 3 golden potatoes or 320g (diced)
- 1 bunch (35g) parsley (chopped)
- 500ml broth
Crumbs
- whole wheat bread crust (chopped)
- 1 tablespoon butter (salted)
- Salt and pepper to taste
Instructions
- Saute celery for 2 minutes
- Saute garlic for 1 minute
- Saute potato for 3 minutes
- Add parsley, salt and pepper to the pan, and mix well
- Add broth and cook for 15 minutes (covered)
- Fry bread crumbs in butter for 3-5 minutes, in a separate pan
- Mix everything and blend smooth
- Optionally top with avocado chunks, sliced jalapeños, cilantro and chips
Storage
- Up to 4 days refrigerated. Freezes well up to 3 months.
Variations
- Creamier — Stir in 1/4 cup heavy cream or coconut cream before serving.
- Leek instead of onion — Milder and slightly sweeter base.
Added Aug 27, 2026 · Updated Aug 27, 2026