Potato And Celery Soup
From eyliable 11 years ago
- 30 minutes to make
- Serves 4
A thick, filling soup. Everything I love about a potato soup, but healthy and guilt free. The potato makes it creamy enough without the addition of any dairy, but feel free to add a dollop of something if you want to. Read more I also only add the bacon for background flavour, but more could be used to make it more pronounced, or none at all is still yummy. Divided into 4 serves, this comes to about 140 calorie a bowl. See less
Ingredients
- More or less of any ingredient is fine, I make it from scratch each time. These measurements are simply what I used in my last batch. shopping list
- 370g peeled, diced potato shopping list
- 220g celery, leaves and all, diced shopping list
- 50g bacon, rind removed, diced shopping list
- 190g diced onion shopping list
- 1-2 tsp. chicken stock powder (to taste) shopping list
- for garnishing, spring onions or parsley, and black pepper shopping list
How to make it
- Roughly dice all ingredients, keeping onion and bacon to the side.
- Add a small dash of oil to your pot, add onion and bacon and cook until onion is translucent (but not coloured).
- Once done, add all other vegetables and stock powder. Stir well before adding just enough water to cover everything in the pot.
- Cook on a medium to low heat, depending on how quickly you need it. Add more water if you feel it needs it during the cooking process.
- When vegetables are very tender, it's ready. I use a stick blender to puree until smooth, but leave a few chunks for interest/texture.
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