here are two ways to make this textured soup  *  Yellow Finn or Yukon Gold potatoes are two varieties that work well   *    local grown celery (along with the leaves) usually has extra flavor, but Chinese celery can be considered also  *  This soup is tastefully made without broth and with four cups of water  *  Let’s begin by warming a large soup pot over medium heat and adding and continue warming 3 Tbsp of extra virgin olive oil for about a minute  *  Add a medium diced yellow onion along with 1/2 tsp of sea salt  *  Cook for 7 or 8 minutes – stirring occasionally – until translucent  *  Add three cloves of diced garlic and 1 cup of diced celery for about two minutes  *  Add 1 1/2 pounds of yellow potatoes cut into 3/4 inch pieces with more salt (1 tsp) and 1/2 tsp of freshly ground black pepper and keep stirring  *  Cook or 5 minutes and make sure the potatoes don’t stick to the bottom of the pot by stirring some more occasionally  *  Add four cups of water *  once it comes almost to a boil – reduce the heat to medium low and cook for 20 to minutes or just enough until the potatoes have begun to break down (without loosing shape) and thicken the soup  *  stir in 2 cups of loosely packed celery leaves and cook for five minutes  *  after five minutes turn off the heat and cover the pot  *  let the soup rest for five minutes before serving  *  taste the soup and add additional salt or pepper as needed  *  yields four servings or about six cups if you don’t boil away too much water during prep  *

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