Recipe Details
Ingredients
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1tablespoonolive oil
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1red onion, chopped
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4clovesgarlic, minced, or more to taste
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2largerusset potatoes, cut into 1-inch pieces
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1bunchcelery with leaves, diced
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4cupswater
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1cubechicken bouillon (such as Knorr®)
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½tablespoongarlic salt, or more to taste
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ground black pepper to taste
Cooking Directions
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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.
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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.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories213 | |
% Daily Value * | |
Total Fat 4g |
5% |
Saturated Fat 1g |
3% |
Cholesterol 0mg |
0% |
Sodium 1097mg |
48% |
Total Carbohydrate 41g |
15% |
Dietary Fiber 7g |
23% |
Total Sugars 5g |
|
Protein 5g |
11% |
Vitamin C 44mg |
48% |
Calcium 100mg |
8% |
Iron 2mg |
11% |
Potassium 1197mg |
25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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