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
Melt butter over medium/high heat in large pot.
Once Melted, add celery, onions, potatoes, and ¼ tsp Salt
Saute for 8-10 minutes until onions and celery reduce in size. Stir frequently to avoid burning.
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.
Remove from heat, add the freshly chopped dill and parsley. Stir until mixed.
Read to serve or continue to optional step.
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!