Celery and potato soup

⇐ Soups

Original recipe serves this with grated cheddar cheese - I've never done this but don't see why not.

Ingredients

50g butter

1 medium onion, finely chopped

1 large leafy head of celery, finely chopped (coarse will do 😊)

450g potatoes, peeled and chopped

725 ml light chicken stock - or I usually use a vegetable stock cube or similar

150ml double cream

salt and freshly ground black pepper

optional 50g cheddar cheese, grated

Method

1. Melt the butter in a large pan and add the onions, celery and potatoes. Gently cook without colouring for 10 minutes
2. Add the stock and cook at low heat, covered, for 30 minutes - or until veg are tender.
3. Allow to cool a little, then liquidise. The recipe says to finely liquidise half the soup and coarsely liquidise the other half. However, I prefer a smooth soup for this and finely liquidise the lot and pass through a sieve.
4. Return to the pan and heat gently. Add the cream but don't allow to boil Check seasoning.
5. Optionally serve with grated cheddar cheese.

based on New Covent Garden Soup Company's Book of Soups Jo Gilks