Recipe Details

Prep Time:
25 mins
Cook Time:
30 mins
Total Time:
55 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1tablespoonolive oil

  • 1red onion, chopped

  • 4clovesgarlic, minced, or more to taste

  • 2largerusset potatoes, cut into 1-inch pieces

  • 1bunchcelery with leaves, diced

  • 4cupswater

  • 1cubechicken bouillon (such as Knorr®)

  • ½tablespoongarlic salt, or more to taste

  • ground black pepper to taste

Cooking Directions

  1. 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.

  2. 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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