Celery and Potato Soup | The Kitchen Scout

Ingredients

• 1 teaspoon celery seeds
• 2 Tablespoons extra virgin olive oil
• 4 cups chopped celery (from about 1 bunch), leaves reserved for garnish
• 1 cup chopped onion
• 1/2 cup chopped carrot
• 4 garlic cloves, sliced
• 1 teaspoon celery salt
• Freshly ground black pepper
• 2 cups peeled russet potatoes, cut into roughly 2-inch pieces (about 1 potato)
• 5 cups low sodium chick stock
• 2 Tablespoons unsalted butter (see headnote)