Psst…The secret is the celery leaves

1 Mar

The secret to this soul-warming, low-fat, non-dairy potato soup (yes, it is actually fabulous) is celery leaves. 

One of the challenges we face when trying to save money on groceries is to actually utilize all of that ten pound bag of potatoes that we got for $1.99 before it sprouts so many eyes we feel like big brother is watching us every time we go in the kitchen.  Here is a solution for that potato surplus that gets a solid twelve thumbs up from our family.  The bonus here is that it gets its flavor from cooking techniques and not from lots of fats from cream, cheese or bacon often found in many potato soups.

7 medium potatoes, peeled and diced to 1/2″ size cubes

1/2 medium yellow onion, chopped

6 baby carrots, chopped fine

3 ribs celery with leaves, chopped

2 tablespoons olive oil

3/4 teaspoon kosher salt

1/8 teaspoon pepper

1 box (or canned) 32 oz. chicken broth

In a large soup pot using a medium heat, add onions, carrots and celery (with chopped leaves) and salt and pepper. Cook until onions are transparent, (about 3 minutes) stirring occasionally.

Add diced potatoes, and chicken broth.  Make sure broth just covers potatoes.  If not add chicken broth or water.  Raise to medium high heat, cook for 20 minutes.  Check potatoes, you should be able to pierce easily with fork. 

Remove from heat.  Remove potatoes to a large bowl.  take one cup of cooked potatoes and return to hot broth.  Use a stick blender to puree the potatoes into the broth creating a smooth, slightly thickened soup.  If you do not have a stick blender you can use a blender to accomplish this.(you may need to do it in 2 batches, 1/2 cup cooked potato with 1/2 the broth).  Return cooked potatoes to thickened soup and stir. Adjust seasoning as desired and serve. 

The secrets here are: well, I guess the first one is not a secret anymore, it is the use of celery leaves.  amazingly it is getting harder to find celery with the leaves on so remember to notice this while in the produce department.  The second secret is to salt the vegetables while cooking them rather than waiting to add the salt and pepper in the end.  This creates a huge difference in the depth of the flavor. Finally, using the puree of potato as a thickening agent rather than cream or milk actually creates more flavor as the potatoey goodness is not diluted and the added bonus is that it is gluten free.

For a gluten free meal do not serve with bread (as shown in phot0).


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