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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I went looking for this recipe and here is what I found from . I have not tried this as yet, so if you get to it before I do, please feel free to review and let me know how it turns out! Guessing on the servings & time as I have not made it yet. Sorry! Ingredients:
1/2 cup light olive oil |
3 cups celery, chopped |
1 1/2 cups chopped onions |
1 teaspoon fresh minced garlic |
1 quart chicken broth |
3 cups peeled and diced russet potatoes |
1/2 cup chopped fresh parsley, divided |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup shredded sharp cheddar cheese (or to taste, it goes on top as garnish when done.) |
Directions:
1. In a large saucepan, heat oil.
2. Add celery, onions and garlic; sauté until tender.
3. Stir in remaining ingredients except 1/3-cup parsley and cheese; bring to a boil and reduce heat.
4. Simmer, covered, for 20 minutes or until potatoes are tender.
5. Pour half of mixture into blender; puree until smooth. Set aside.
6. Pour the remaining soup into blender; blend until coarsely chopped.
7. Combine both mixtures.
8. Ladle soup into bowls; garnish with remaining parsley and cheese.
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