Creamy Potato and Celery Soup

Its quite chilly here at our Little Blue House. So, its officially soup season.  One of our favourites is my grandmothers recipe for Creamy Potato and Celery Soup. 

My Grandad had a Victory Garden which provided so many veggies during the war.. growing in the ground, tubs, window boxes, hanging baskets and his homemade greenhouse made from old windows. Plus he and Uncle Bill shared an allotment behind the village bowling green, created just before the war, where they grew onions and potatoes. 

So, vegetable based soups were often on my Nanas stove. She even made her own stock from all the vegetable peelings which she canned and stored in her large pantry. In Nanas house...nothing was wasted

Now...this recipe says creamy...but theres not a drop of cream in it. The creaminess comes from the potatoes which when cooked long enough breaks down. A quick blend in the mixer and it becomes thick, smooth..... and creamy

Absolutely delicious and filling. My hubby loves it with a bit of ham added. This soup freezes well... but make sure you whisk well when reheating

1 bunch celery, diced

3 large potatoes, diced (for best results use Russet)

1 onion, diced
1/2 teaspoon celery salt (or sea salt)
3 pints /6 cups chicken or vegetable stock
1 tablespoon oil

• Heat the oil in a large frying pan.
• Saute onion and potato for 3 minutes or until the onion has turned translucent.
• Pour in chicken stock and bring to the boil.
• Once boiling, add celery.
• Bring back the boil and lower the heat.
• Add celery salt.
• Let simmer for 30 minutes.
• Puree the soup with blender, until smooth