Serves: 6
Total Calories: 212
Place butter in the bottom of a large stockpot add onions and sauté over medium-high heat, stirring occasionally. Add celery and potatoes. Place enough water in saucepan to cover vegetables. Season with bay leaves, salt and pepper. Boil over medium-high heat for 30 minutes or until potatoes are tender. Remove bay leaves. Place the cooked vegetables, along with some of the water, into a blender. Pour in half-and-half. Blend on the highest setting until very smooth. Return mixture to saucepan and repeat until all the vegetables have been blended. Add additional salt and pepper, if needed.
From "Country Quick & Easy." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.
This Cream of Celery Soup recipe is from the Gooseberry Patch: Country Quick & Easy Cookbook. Download this Cookbook today.
