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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

Nutrition Info

213.2 calories carbohydrate: 40.5 g cholesterol: 0.2 mg fat: 3.9 g fiber: 6.5 g protein: 5.4 g saturatedFat: 0.6 g servingSize: - sodium: 1096.5 mg sugar: 4.8 g transFat: : - unsaturatedFat: : -

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.

4 servings

This soup is a delicious combination of potatoes, celery, garlic, and onion. Top with Parmesan cheese, fresh basil, and parsley flakes.