Ingredients
2 Tbsp butter
7 c chopped celery, 2 bunches
1 onion, chopped
1 potato, peeled and cubed
1 tsp salt
1 pinch pepper
1 pinch nutmeg
2 c chicken broth
3/4 c whipping cream
6 oz blue cheese, crumbled
Directions
In a large soup pot, melt butter over medium heat; add celery, onion, potatoes, salt, white pepper and nutmeg.
Cover and cook, stirring occasionally and reducing heat if vegetables show any sign of browning, until celery and onion are tender, about 10 minutes.
Add broth and 2-1/2 c water; bring to boil.
Reduce heat and simmer, covered, until potatoes are tender.
Cool for a few minutes, then blend in batches in a blender.
Return soup to the pot and reheat adding cream and blue cheese till melted.
This is a recipe I adapted from a magazine called Canadian Living. Their recipe suggested that this soup was also delicious as a cold soup by replacing butter with olive oil and cream with sour cream. I might try that in the summer, but cold soup in November just isn’t what I’m craving.