This soup is, surprisingly, one of the most requested soups by my kids. Stunning, I know! For my child that will only eat beef he actually loves this soup. It is creamy, yet light and springy. It tastes very rich, but it really is not.
I got this recipe from a dear friend of mine, Lindsay. She made this for a lunch about 3 years ago and I fell in love it with it instantly. It is so good! I promise! Don’t pay attention to the name and just try it. Tell your family it is potato soup and see what they say:)
You can serve this cold, hot, as an appetizer, or light main course. Tonight I am serving this with a side salad, grilled asparagus and a TALL glass of wine-for the whole family:) Everyone needs to go to sleep early tonight!
PS- I have linked necessary items below the recipe-just click to purchase
Makes 4 Servings
2 cups (about 12 stalks) celery, chopped
1/2 small onion, chopped
1 medium size Russet potato, peeled and chopped
5 Tablespoons butter
4 cups chicken stock
1/2 teaspoon salt
2 teaspoons fresh dill
In a large pot, melt butter over medium high heat. Add celery, onion and potato. Cook for about 10 minutes. Do not let the vegetables brown. Once the vegetables are soft (the potato will not be soft, but that is ok), add stock, salt and dill.
Let simmer for 25 minutes. Do not let boil, just simmer over medium heat until the potato is soft.
Puree the mixture with a hand held immersion blender or blend, in batches, in a blender.
Strain the blended mixture through a strainer into a clean pot or bowl. Taste for seasoning.
* You can add a couple tablespoons of heavy cream if you want to make this very decadent.