Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 large onion, chopped (about 1 1/2 cups / 150g)
  • 2 cloves garlic, minced (about 2 teaspoons / 6g)
  • 4 cups (approximately 8-10 stalks) celery, chopped (about 400g)
  • 2 medium potatoes, peeled and diced (about 300g)
  • 4 cups (950ml) vegetable or chicken broth (low sodium recommended)
  • 1 teaspoon (5 ml) dried thyme
  • 1/2 teaspoon (2.5 ml) salt (or to taste)
  • 1/4 teaspoon (1.25 ml) black pepper (or to taste)
  • 1/2 cup (120 ml) heavy cream (or full-fat coconut milk for vegan option)
  • Optional: Croutons, fresh parsley, celery leaves for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
  2. Add chopped celery and diced potatoes to the pot. Cook for another 5 minutes, stirring occasionally.
  3. Pour in the vegetable or chicken broth. Stir in thyme, salt, and pepper.
  4. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the potatoes and celery are very tender.
  5. Carefully blend the soup using an immersion blender until smooth. If using a standard blender, allow the soup to cool slightly and blend in batches, being very careful of the hot liquid.
  6. Stir in the heavy cream (or coconut milk). Heat through gently, but do not boil.
  7. Taste and adjust seasoning as needed. Add more salt, pepper, or thyme to your liking.
  8. Ladle the soup into bowls and garnish with croutons, fresh parsley, or celery leaves.