celery potato leek soup

This is a lighter version of potato leek soup, with a subtle hint of celery.

Ingredients

2 tbsp olive oil
1 yellow onion, diced
2 medium leeks, white parts sliced
12 oz celery stalks, trimmed and sliced
7 cups chicken stock
1 russet potato, peeled and diced
5 garlic cloves, peeled and smashed
1 tbsp fresh thyme leaves
1 tbsp fresh parsley leaves
salt to taste

8 cups

Directions

Heat olive oil in a large pot over medium heat. Add the onion, leeks, and celery. Cook until tender (about 10 minutes).

Add the stock, along with the potatoes, garlic, and herbs. Once it comes to a boil, lower heat to a simmer and cook 30 minutes.

Puree the soup. (An immersion blender works best, but you can use a regular blender by letting the soup cool briefly before working in batches to fill the container only half full and then firmly holding a kitchen towel over the top in anticipation of sudden and intense pressure when you turn on the machine. Be very careful.)

Strain the puree and return to the pot over low heat. Check the flavor and salt to taste.

Serve simply or garnish with celery, chives, and a little walnut oil.

1 hour