Autumn Harvest Potato Soup
A variety of delicious fall produce together in one delicious and creamy soup.
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Ingredients
- 2 Tablespoons butter
- 1 1/2 lb potatoes cut into 1 inch pieces (I used fingerling potatoes)
- 1 large celery root peeled and cut into 1 inch cubes
- 1 onion chopped
- 1 shallot minced
- 6 c. chicken broth or vegetable broth if making vegetarian
- 1/2 c. cream
- 2 teaspoons lemon juice
- 2 teaspoons black pepper
- 1/4 c. fresh parsley chopped
- 1 teaspoon rosemary
Instructions
- Melt the butter in a large soup pot over medium heat.
- Add in the potatoes, celery root, onion, and shallot and saute for 5 minutes.
- Add in the chicken broth and bring to a boil. Reduce heat and simmer for 1 hour.
- Add the cream, lemon juice, pepper, parsley, and rosemary to the pot.
- Using an immersion blender, blend the soup until smooth. Taste the soup and add additional cream, salt, or pepper if needed.
- Enjoy!
Notes
A Hezzi-D Original recipe