This soup is a delicious combination of potatoes, celery, garlic, and onion. Top with Parmesan cheese, fresh basil, and parsley flakes.
Ingredients
- 1 tablespoon olive oil
- 1 red onion, chopped
- 4 cloves garlic, minced, or more to taste
- 2 large russet potatoes, cut into 1-inch pieces
- 1 bunch celery with leaves, diced
- 4 cups water
- 1 cube chicken bouillon (such as Knorr®)
- ½ tablespoon garlic salt, or more to taste
- ground black pepper to taste
Directions
Step 1
Heat oil in a stockpot over medium-high heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add potatoes and celery and saute until celery is tender and slightly browned, 3 to 5 minutes. Add water, bouillon cube, garlic salt, and pepper. Bring to a boil and cook until potatoes are tender, 20 to 25 minutes.
Step 2
Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Serve hot.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 213 | |
% Daily Value * | |
Total Fat4g | 5% |
Saturated Fat1g | 3% |
Cholesterol0mg | 0% |
Sodium1097mg | 48% |
Total Carbohydrate41g | 15% |
Dietary Fiber7g | 23% |
Total Sugars5g | |
Protein5g | |
Vitamin C44mg | 218% |
Calcium100mg | 8% |
Iron2mg | 11% |
Potassium1197mg | 25% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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