Prep Time::25 mins
Cook Time::30 mins
Total Time::55 mins
Servings::4
Yield::4 servings
Ingredients
1 tablespoon olive oil
1 red onion, chopped
4 cloves garlic, minced, or more to taste
2 large russet potatoes, cut into 1-inch pieces
1 bunch celery with leaves, diced
4 cups water
1 cube chicken bouillon (such as Knorr®)
½ tablespoon garlic salt, or more to taste
ground black pepper to taste
Directions
Heat oil in a stockpot over medium-high heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add potatoes and celery and saute until celery is tender and slightly browned, 3 to 5 minutes. Add water, bouillon cube, garlic salt, and pepper. Bring to a boil and cook until potatoes are tender, 20 to 25 minutes.
Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Serve hot.