Creamless Celery Potato Soup
photo by *Parsley*
- Ready In:
- 25mins
- Ingredients:
- 11
- Yields:
-
7 cups
- Serves:
- 4
ingredients
directions
- Heat oil in large saucepan over medium-high heat until hot.
- Add celery, potatoes, onion and garlic; cook and stir about 5 minutes or until celery is crisp-tender.
- Add broth; bring to a boil.
- Reduce heat and simmer, uncovered, about 10 minutes or until potatoes are fork-tender.
- Place half the soup mixture in food processor or blender; process until smooth.
- Pour into remaining mixture.
- Stir in milk, water and mustard; heat 1 to 2 minutes until hot.
- Sprinkle with shredded cheese.
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Reviews
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A major new addition to my kitchen life. We have an Airbnb, and we serve dinner as well as breakfast in the room price. I always include a soup with dinner, and this one is perfect. As some reviewers have noted, nondairy products can be used when dietary restrictions are involved. I've made it with non-sweetened, non-vanilla almond milk and cashew milk. Very good. For the best soup, I don't think any milk is necessary. I use a Vegimix, and it is so creamy without the millk... and the mustard! Don't eliminate that... it's the secret weapon. Does need salt and (white) pepper... but it never fails. One of the most requested recipes by the 1700 people who've eaten at my dinner table in the last 5 years. qiltkitty, whoever you are, you're a hero in my house.
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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.
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Once this is seasoned, it's not half bad. Skip that stuff, however, and this is rather unappealing. I used shallots in place of onion & garlic and added liberal amounts of sea salt and black pepper at the end, as well as 2 strips of crumbled bacon. With those changes, it was a tasty, low-fat potato-esque soup with a hint of celery flavor. Thanks.
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Tweaks
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Once this is seasoned, it's not half bad. Skip that stuff, however, and this is rather unappealing. I used shallots in place of onion & garlic and added liberal amounts of sea salt and black pepper at the end, as well as 2 strips of crumbled bacon. With those changes, it was a tasty, low-fat potato-esque soup with a hint of celery flavor. Thanks.
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Had four bunches of celery in the fridge so decided I needed to make soup to get rid of it. Wow, made this with some customizations and it was wonderful! Yes, the dijon mustard certainly does add a nice flavour. I made a double batch and used soy milk instead of skim milk (for non-dairy), leeks instead of onions, and oragnic chicken broth. It was fab, the whole family enjoyed it. I'll be making this one again and again. Thanks for the great recipe., qiltkitty!
RECIPE SUBMITTED BY
qiltkitty
Windsor, ON
I'm in southwestern Ontario, Canada and am currently cooking low carb meals to reduce my weight again .. I fell off the wagon so to speak with my last pregnancy and resulting surgery. So I gained 30 lbs back and am now working to get them off. Lost 7 of them so far.