This has a slightly different flavor than your typical blended soup. When I tested it on my family, they all asked for doubles.

Yield: 8 servings

 

Ingredients:

Oil, for sautéing

1 large onion, diced

2 cloves garlic

1½ lb. celery, sliced

2 carrots

4 potatoes

½ tablespoon salt

¼ teaspoon pepper

8–10 cups water

½ cup fresh parsley

 

Directions:

Heat oil in a 6-quart pot.

Sauté onion until softened.

Add garlic and sauté until fragrant.

Add celery, carrots, potatoes, salt, and pepper.

Cook until softened.

Add water and bring to a boil.

Lower heat and cook for 1 hour, or until vegetable are soft.

Place parsley in a soup bag and add to pot for last half hour.

Let soup cool.

Remove parsley before blending.