Ingredients

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1/4 Cup Butter

1 Head of Celery (About 6 Cups) – Sliced Thin

1.5 Cups Onions (1 Medium Onion)

4 Cloves Garlic

1 Lb Potatoes (About 2) – Diced into ½ Inch Cubes

4 Cups Water or Vegetable Broth/Stock

¼ Cup Dill (freshly chopped)

½ Cup Parley (Freshly Chopped)

Dash Red Pepper Flakes

¼ tsp Salt

Pepper to Taste

 

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Directions

1. Melt butter over medium/high heat in large pot.

2. Once Melted, add celery, onions, potatoes, and ¼ tsp Salt

3. Saute for 8-10 minutes until onions and celery reduce in size. Stir frequently to avoid burning.

4. Add water/broth, bring to a boil. Once boiling, reduce the heat and simmer for 10 minutes. The potatoes will be tender enough to stick with a fork.

5. Remove from heat, add the freshly chopped dill and parsley. Stir until mixed.

6. Read to serve or continue to optional step.

Optional Step:

1. You can puree the soup with an immersion blender, or you can transfer the soup to a blender or food processor.

Garnish with fresh dill, parsley, celery leaves, or a light cheese!