Creamless Celery Potato Soup

From: chakrates

On Oct 27, 2009

Quick & easy, but very watery for a 'cream' soup, and kind of bland. If I make it again, I'd either add some flour to the saute, or no water and less chicken broth. I added salt, which it needed desperately. Needs an herb peck-me-up, too — perhaps some thyme?

From: CAMom49

On Feb 15, 2009

Lovely winter supper dish! I forgot to add the shredded cheese garnish, but we didn't miss it. I tossed in a leftover grilled half piece of New York style bratwurst ( maybe 2 oz, diced into tiny bits) and it added a nice depth to the flavor. Used red potatoes with skins left on, diced into 1/2" cubes and added a tsp of no sodium chicken bullion granules to enhance the chicken broth flavor. Everyone had seconds and now I wish I had doubled the recipe so I'd have leftovers for tomorrow's lunch.

From: mianbao

On Dec 5, 2004

Ummmmm. This is delicious. I love celery, so even put in the leaves, I also had read a review by a person who included potato skin in a soup - I think it was - so did that too. (Thank you, Roosie) That made this recipe extra easy. I love it. Will make this often. Thank you very much for posting this recipe.

From: Meringue

On Feb 17, 2007

Had four bunches of celery in the fridge so decided I needed to make soup to get rid of it. Wow, made this with some customizations and it was wonderful! Yes, the dijon mustard certainly does add a nice flavour. I made a double batch and used soy milk instead of skim milk (for non-dairy), leeks instead of onions, and oragnic chicken broth. It was fab, the whole family enjoyed it. I'll be making this one again and again. Thanks for the great recipe., qiltkitty!