2 medium sized baking potatoes, peeled and cubed
4 cups celery, chopped into 1-inch chunks (you will need an additional cup later)
3 cups water
1 1/4 teaspoons salt
1 tablespoon unsalted butter
1 cup onion, minced finely
1 cup celery, minced finely (the inner stalks work well for this)
1 teaspoon celery seed
1 cup 1% Milk, warmed
pepper to taste
4 tablespoons light sour cream (please note you may use heavy cream or half-n-half, but I used sour cream and the soup was fine)
- Place potatoes, 4 cups of large chunked celery, water and salt in a large saucepan. Bring to a boil, turn the heat down and reduce to a simmer. Cover and allow to simmer for 15 minutes or until vegetables are soft. Carefully transfer to a blender and puree. Please use caution as blending hot foods can be hazardous. Once pureed, transfer to a large stock pot.
- Melt the butter in a small skillet, add the onion, finely chopped celery, and the celery seed. Saute for 8 to 10 minutes or until the vegetables are tender. Add to the puree.
- Stir in the milk into the puree until incorporated. Then add the sour cream one tablespoon at a time using a whisk to properly blend it into the soup.
- Serve warm and enjoy!
Serves 8, 1 cup servings. 88 calories, 3 grams of fat, 2 grams of fiber