Creamy Potato, Celery and Mushroom Soup

  • Difficulty: Medium
  • one hour
  • 4 servings

Welcome to warming and smooth. This is a nutritious comforting soup, just right for when it’s cold outside. Combine a lot of butter and potatoes with carrots, mushrooms, and celery root and add a bit of heavy cream, too. Flavor with chicken stock, onion, and tarragon. It’s boiling, blending, pan-cooking, and boiling again. But it’s worth the effort.

Ingredients Needed for Creamy Potato, Celery and Mushroom Soup

3 tablespoons of butter
1 medium onion, chopped
4 medium potatoes, cubed
1 medium carrots, diced
½ medium celery root, diced
2 spring onions, chopped
4 cups of chicken stock
water
salt
3 ounces of mushrooms, sliced
pepper
⅓ cup heavy cream
1 teaspoon dried tarragon

How to Cook Creamy Potato, Celery and Mushroom Soup

  1. Start melting 2 tablespoons of butter in a cooking pot over low heat. Add the onion and stir it in.
  2. Add 1/2 of the cubed potatoes, the carrots, celery root, and spring onion. Stir them in.
  3. Add the chicken stock, stir some more, and bring to a boil. Cover with the lid and boil for 15 minutes.
  4. Transfer the mixture to a blender. Blend until smooth. Set aside.
  5. Add the remaining potatoes to a cooking pot over low heat. Pour water over them until they are submerged. Salt it.
  6. Bring to a boil, then boil for 10 minutes. Set aside.
  7. Melt the last tablespoon of butter in a skillet over low heat.
  8. Add the sliced mushrooms. Cook and stir until golden and softened, or for 5 minutes. Set aside.
  9. Transfer the blend to a cooking pot, add the cooked potatoes, and mushrooms. Season with salt and pepper and add the heavy cream and tarragon.
  10. Stir them in, then boil for 2 minutes. Serve with bread or toast.

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