Ingredients
- 1 1/2 tablespoons olive oil
- 1 medium onion, diced
- 5 garlic cloves chopped
- 1 1/2 pounds celery sliced thin
- 2 cups potatoes sliced into 1/2-inch rounds
- 5 cups low-sodium vegetable broth
- 1 bay leaf
- Salt to taste
- Pepper to taste
- 1 pinch cayenne pepper optional
- 1/4 cup fresh dill chopped
- 1/2 cup fresh parsley chopped, plus more for garnish
- 2/3 cup light sour cream
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until golden, about 5 minutes.
- Stir in the chopped garlic and cook for 1 minute until fragrant.
- Mix in the celery, potatoes, vegetable broth, bay leaf, salt, pepper, and cayenne pepper (if using). Bring to a simmer, cover, and cook for about 10 minutes until the potatoes are tender.
- Remove the bay leaf and add the chopped dill and parsley. Use an immersion blender to blend the soup until smooth. If using a regular blender, allow the soup to cool a bit and blend in batches.
- Return the soup to low heat. Stir in the light sour cream gently and heat through without boiling. Serve hot and garnish with extra parsley if desired.