1 large (3/4 to 1 lb/340 to 450 g) russet potato, peeled and cubed
1 medium onion, chopped
2 to 3 cloves garlic, minced
2 cups (475 ml) low-sodium chicken or vegetable stock (I used Swanson)
1 teaspoon salt
¼ teaspoon black pepper
1 pinch nutmeg
1 bay leaf
1 cup (240 ml) whole milk
Instructions
Add the butter to a medium saucepan over medium-high heat. Add the celery, potato, and onion, cover the pan, and cook until the vegetables are starting to soften but not brown, about 5 minutes, stirring occasionally. Stir in the garlic during the last minute, and stir constantly once it’s added.
Add the stock, salt, pepper, nutmeg, and bay leaf. Bring to a boil, and then cover the saucepan, turn the heat down to simmer, and cook until the vegetables are tender, about 15 minutes.
Stir in the milk and heat a couple minutes until steaming, being careful not to let the soup boil after the milk is added so the milk doesn’t curdle. Use a fork to mash a few of the potatoes against the side of the saucepan to thicken the soup a bit.
Serve.
Notes
Recipe inspired by and adapted from David Bowers' recipe for Celery Soup in Real Irish Food.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/cream-of-celery-soup-gluten-free/