Potato Celery Soup
Why potato celery soup instead of the classic leek and potato? Because I had a ‘Chopped’ moment at the supermarket. I did originally want to make a leek and potato soup but the supermarket had run out of leeks. Slightly alarmed since I didn’t want to use carrots again (most of my soup recipes contain carrots and I wanted to keep this vegetable soup looking a nice champagne color), I spent a few minutes deep in thoughts as I looked at my options. It was a very bad vegetable day at the supermarket; very few options were available, I’d never seen the store so empty!
Then I thought about an old favorite of mine: Campbell’s cream of celery soup. Most people like cream of mushrooms but I had a penchant for cream of celery. I loved the mild flavor of the soup combined with little pieces of chopped celery that were added for texture. I used to break up a few saltines on top and wait until they’d absorb some of the liquid. Cream of celery was one of my favorite snacks.
Grabbing a bunch of celery, I decided to give it a try. Potato and celery are vegetables with mild flavors that are often used together in other recipes (potato salad). I would do the same as Campbell’s: blend the soup until it’s creamy, using 2% milk and boil some chopped celery separately to add in the end, for texture. I also wanted this potato celery soup to be simple like most of my soup recipes; easy and healthy go to recipes for busy work days.
The result was delicious! This potato celery soup is tasty, light and comforting, and a great vehicle for saltines and other soup crackers.