How to make it

  • In a large stockpot, heat oil over medium heat
  • Add onion and saute until golden, about 3 minutes
  • Add celery, potatoes, stock, bay leaf, basil, and optional spices
  • Add optional sherry
  • Bring to a boil
  • Reduce heat and simmer, loosely covered about 25 minutes
  • Remove bay leaf
  • Puree soup
  • Serve hot, garnished with your choice of croutons, cheese, herbs, etc.

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