When summer comes to an end and the first signs of fall start to show I begin to think differently.
All that my brain is able to come up with is dreaming about large, comfy sofas, soft, cuddly blankets, great books to read, heart-touching movies to watch and – AND – warm cups of soup to eat.
(And, pssst, mulled wine, too.)
For me, that is perfection.
And because I’m not only a hermit but also a photography freak, I’ll be showing you all the yummy soups and all the other comfort dishes that this magical season inspires me to prepare.
Please don’t you get scared by the words ‘hermit’ and ‘freak’ that I’ve just used in the previous sentence.
I don’t really mean them literally.
But you know what?
I think I do…
I think I do mean them literally.
These are the ingredients that I’ve gathered to prepare this wonderful soup.
The soup is thick, flavorful, comforting, soul-warming and satisfying – who on Earth would be able to say no to that?
Would you like to see how I made it?
Well, come and have a look – I’ll be more than happy to show you!
1. First, peel, wash and dice up the potatoes.
To dice the potatoes, cut them in half, then place each half face down on your cutting board and slice it into half again horizontally. Continue and cut it into strips lengthwise and, holding the strip together, slice across them to achieve these cute little dices.
2. Throw the potato dices into a pot.
3. Wash and slice the celery stalks.
Please, please, don’t omit these. You’ll be amazed by how much flavor they add to the soup. They pretty much make up for the homely feeling that this soup delivers.
And if you happen to buy celery stalks along with the root, just like I did, then you can use the root in this delicious Tuna Sandwich.
4. Grab the onion, peel it and chop it finely.
Chop, chop, chop.
A yellow nail polish is not necessary in the whole process, though it might help a little. I just don’t now how yet.
5. Add the onions and the celery to the pot.
6. Peel the garlic cloves and press them into the pot.
7. These are basil leaves.
I’ve bought a basil plant recently and can’t get enough of it.
There’s nothing like the smell of fresh basil – it is strong and sweet and bright. And that brightness exactly works perfectly in thick soups to ‘lift’ and balance the taste.
8. Finally, add the chicken broth and place the pot over medium heat.
Let cook until all the ingredients are soft – this process should take about 15 minutes.
9. In the meantime, in a saucepan or a pan, melt the butter.
10. When the melted butter starts to sizzle, stir in the flour to make a roux.
Cook the roux for a minute or two, stirring every few seconds so it doesn’t brown.
11. Pour in milk at once while stirring.
Continue to heat over medium-low heat, stirring constantly with a wooden spoon or a whisk, until the milk mixture is thick and bubbly.
12. Using an immersion blender, carefully process the potato-vegetable mixture in the pot until the mixture is smooth.
13. Pour thickened milk mixture into the potato mixture.
14. And give it all one more stir.
If the mixture is very thick, add additional broth till desired consistency is reached.
Taste for seasonings and add salt and pepper to adjust.
This is beyond delicious.
Try it, you’ll be happy.
Enjoy, dear friends.
(This recipe was adapted from Eat Real.)
- Love This
- Yahoo Mail
- Facebook Messenger
- Copy Link
16 thoughts on “Potato Soup with Celery and Basil”
I’m allergic to gluten in regular wheat flour, so is there any way I can omit the flour in the soup or just use a different flour?
Using tapioca flour to make a roux works just a well! Mix it with a little bit of water first and then mix it with the butter to create the roux.
I guess you can try rice flour or rye flour, if these work for you. Or you can omit the flour as such in this soup – it will still be thick enough. In that case, just adjust the recipe slightly – first melt the butter, then add the other vegetables, add the stock and milk too – all in one pot, no pan needed in this case. Cook it and when it’s done, just blend it and that’s it. 🙂
Just curious why wouldnt you saute the onions and celery in butter then add the flour to the veggies, then add the stock and all the other ingredients? This would omit the other pan and making the roux..
Truly, this soup sounds very good, but over-complicated with the roux. I am making it today without the milk/roux, using yogurt to make it creamy.
This looks delicious! I made a very similar one today!!
fantastic! i’ve been looking for a potato soup recipe all week! will try!
This looks so yummy! Your pictures are so beautiful and crisp and colorful!!
…welcome Dassana! Thanks for the kinds words! I’m glad I have a new lovely reader! 🙂 Petra
first time to your site, petra…. and amazing photos and fab recipes. browsed through the vegetarian ones and they are so good and easy to make.
you have such a wonderful space. i have bookmarked your site, petra.
I was googling recipes_ soup_celery (because after eating a LOT of banana chips i feel guilty and i’ve decided to eat a soup, this evening. Celery because i have celery that must be used lying around in the fridge). That’s how I reached here and GOSH this looks so good! I’m one of the unfortunates who doesn’t have a basil plant in her kitchen and i really don’t feel like going out to get some. So I’m going to substitute it with parsley. I’m so clueless i don’t even know if that’s going to taste good. But i must use up the parsley too 🙂 Fortunately for me, i’m not a very fussy eater! But i’m confident its going to be awesome! potatoes and celery go so brilliantly! (oh another deviation: i’m wearing red nail polish not yellow..i sure hope that doesn’t matter!)
Oh and GREAT site! I’m a fan! I love the way you write and your photos are awesome!
Does this soup freeze well? Thanks!
… I am sure it does… 🙂
I found this recipe through FoodGawker. So glad I did! I made it this evening and the only change I made was to shave in 2 ears if corn because I was trying to clean out the fridge. This soup is so delicious and comforting! It was even husband approved-pretty special for a soup with him, lol. Thank you for sharing this recipe!
Going to try this soup tonight on this wet and miserable winters night. Am going to add some fried bacon that I have.
…mmmm in anticipation.
Alexa from Sydney