Creamless Celery Potato Soup

qiltkitty's Note:

A very quick and easy amazingly low in carb soup for potatoes that is low in fat. Great tasting and low in fat and calories

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4

Yield: 7.0 cups

• 1 tablespoon olive oil (or vegetable)
• 3 cups sliced celery
• 2 cups diced potatoes (about 1 lb)
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 2 cans low sodium chicken broth (10 3/4 oz each)
• ½ cup water
• ½ cup skim milk
• 1 tablespoon Dijon mustard
• shredded cheese (to garnish)
• parsley (to garnish)

Directions:

1. Heat oil in large saucepan over medium-high heat until hot.
2. Add celery, potatoes, onion and garlic; cook and stir about 5 minutes or until celery is crisp-tender.
3. Add broth; bring to a boil.
4. Reduce heat and simmer, uncovered, about 10 minutes or until potatoes are fork-tender.
5. Place half the soup mixture in food processor or blender; process until smooth.
6. Pour into remaining mixture.
7. Stir in milk, water and mustard; heat 1 to 2 minutes until hot.
8. Sprinkle with shredded cheese.

Reviews

[francoroni]

Needed salt and pepper, but otherwise a good recipe. I used rice milk in place of regular milk.

[chakrates]

Quick & easy, but very watery for a 'cream' soup, and kind of bland. If I make it again, I'd either add some flour to the saute, or no water and less chicken broth. I added salt, which it needed desperately. Needs an herb peck-me-up, too -- perhaps some thyme?

[CAMom49]

Lovely winter supper dish! I forgot to add the shredded cheese garnish, but we didn't miss it. I tossed in a leftover grilled half piece of New York style bratwurst ( maybe 2 oz, diced into tiny bits) and it added a nice depth to the flavor. Used red potatoes with skins left on, diced into 1/2" cubes and added a tsp of no sodium chicken bullion granules to enhance the chicken broth flavor. Everyone had seconds and now I wish I had doubled the recipe so I'd have leftovers for tomorrow's lunch.