 | | Directions | - Over medium heat sauté onion, garlic, celery, carrots, and potato for approximatly 7-10 minutes. Season to taste.
- Add chicken broth and water to pan. Bring to a full boil, turn heat to a simmer for approximately 30 minutes, or until the vegetables are tender. With an immersion blender, purée soup in the sauce pan or purée in small batches in a food processer. Then, return to sauce pan and reheat. Season, if necessary.
- Serve hot.
- Garnish with oyster or soda crackers.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Container: Large, heavy saucepan
|  | | Ingredients | | - | | 2 tablespoons olive oil |
| - | | 6 cups celery - chopped |
| - | | 1 large onion - chopped |
| - | | 1 clove garlic - chopped fine |
| - | | 3 baking potatoes, peeled and cubed |
| - | | 2 carrots, peeled and cut into 1/2" chunks |
| - | | 4 cups chicken broth |
| - | | 2 cups water |
| - | | salt and pepper to taste |
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