Author Notes: The thing I love most about this recipe is that it lets me use up all that leftover celery sitting at the bottom of my crisper drawer. Because: Raise your hand if you’ve ever bought an entire head of celery, only to be asked by a recipe for two measly ribs? (A stalk of celery is always so much cheaper than any of the pre-chopped, pre-sticked packages you can find at the store these days, which is why I never buy the latter.) Here’s where you can put the other seven to eight ribs to use, finally, and enjoy a solo night of endless not-chewing. —Eric Kim
Food52 Review: Featured in: This Simple, Perfect Potato Soup Will Feed Your Soul All Weekend. —The Editors
Serves: 1 (for the week)
Prep time: 5 min
Cook time: 25 min
tablespoons unsalted butter
7 to 8
ribs celery, roughly chopped
pound (usually 1 or 2) russet potatoes, roughly chopped
large onion, roughly chopped
cups water, plus more as needed
tablespoon chicken broth concentrate (such as Better Than Bouillon)*
teaspoon celery seed, crushed in the palm of your hand
Salt and pepper, to taste
- Melt the butter in a large pot or Dutch oven. Sauté the celery, potato, and onion until slightly softened, 4 to 5 minutes.
- Add the water and chicken concentrate (*or 3 cups of your favorite stock), bring to a boil, and simmer until potatoes are tender, about 20 minutes.
- Sprinkle in celery seed. In a blender or with a stick blender, puree soup until smooth, adding more water or stock as needed for desired thickness. Season to taste with salt and pepper.
Photo by Rocky Luten