Buttery and Thick Celery Potato Soup (Storm Day Soup)


Prep time: 20 to 25 minutes

Serves: 2 pretty big


     8 ounces (2 small) potato, chopped

     12 ounces onion (1 large), chopped

     12 ounces celery (1 small head) chopped with leaves reserved for garnish

     1 teaspoon kosher salt

     1 tablespoon butter

     1 tablespoon olive oil

     squeeze of half a lemon

     drizzle of olive oil

     few turns of freshly cracked pepper


Place one inch of water in a 3 quart sauce pan.  Place all chopped vegetables in a steam basket. (I use a silicone colander that works great. When transferring the steamed vegetables to the processor, I can use bare hands without injury.) Bring the water to a boil and continue boiling for 10 minutes.  After that time, check with fork for doneness of all the vegetables.  When done, place the steamed vegetables in a food processor fitted with blade.  Add the butter, olive oil and the salt.  Process for a couple minutes.  Taste.  Add the squeeze of lemon. Taste again.  Agree?  Add more salt if needed but I have not.

Ladle into soup bowls, garnish with leaves, drizzle of olive oil and freshly cracked pepper and enjoy!  We just had this for lunch and it was even better than I remembered.

If it does not come together, please contact me.  I love to hear your comments.  OXO Tongs drawing is December 18.  Please enter by subscribing on the contact page.