Ingredients
Method
- Heat oil in a stockpot over medium-high heat. Stir in the onion and cook until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the potatoes and celery, then sauté until the celery is tender and slightly browned, 3 to 5 minutes. Pour in the water and add the bouillon cube, garlic salt, and pepper. Bring to a boil and cook until the potatoes are tender, 20 to 25 minutes.
- Fill the blender halfway with soup. Cover and firmly hold the lid down with a potholder. Pulse several times, then blend continuously. Pour the blended soup into a pot. Repeat the process with the remaining soup. Serve hot.
Nutrition
Notes
Ingredient Swap: I love using vegetable bouillon when I want to keep this soup completely vegetarian, and it works just as well.
Storage Tip: This soup keeps beautifully in the fridge for up to 4 days, and I find the flavors meld and deepen overnight.
Make-
Ahead Advice: You can chop the onion, garlic, potatoes, and celery a day in advance and store them together in a sealed container in the fridge to speed up dinner.
Common Mistake: Don't skip sautéing the celery until it's slightly browned.
That quick step builds a wonderful savory foundation that makes the whole soup taste richer.
Serving Suggestion: A drizzle of good olive oil and a sprinkle of the reserved celery leaves on top makes each bowl feel special and adds a fresh finish.
Blender Safety: Please, always hold that blender lid down firmly with a towel.
I learned the hard way with a hot soup explosion once, and it's not a mistake you make twice.
Texture Variation: If you prefer a chunkier soup, I'll often blend only half of it and leave the rest as is for a more rustic feel.