Creamy Celery and Garlic Soup

Creamy Celery and Garlic Soup

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1

    Tbsp. plus 1 tsp. vegetable oil

  • 2

    cups sliced green onion

  • 4

    cups sliced celery

  • 2

    cups peeled garlic cloves

  • 20

    oz. pared potatoes, cut into ½ inch cubes

  • 3

    packets low-sodium chicken broth

  • 2

    Tbsp chopped fresh parsley

  • ¼

    tsp. salt

  • tsp. ground black pepper


In large saucepan, heat oil; add onions. Cook over medium high heat, stirring occasionally, until onions are translucent, about 3 minutes. Add celery and garlic; cook, stirring occasionally, 3 minutes longer. Add remaining ingredients and 7 cups water; bring to a boil. Reduce heat to low; cover and simmer until potatoes are tender, about 30 minutes. Cool slightly. In food processor, in batches, puree soupuntil smooth. Return mixture to saucepan; cook over high heat until heated through, about 5 minutes. Each Serving = 158 calories ½ fat; 1½ vegies; ½ bread


Facebook Conversations