Melt the butter in a dutch oven or large pot over medium heat. Add the celery, onion, and carrot. Cook, stirring occasionally, until vegetables are softened, about 6 minutes.
Add the vegetable broth, potatoes, 1 tsp salt, and 1/2 tsp pepper to the pot and bring to a boil over medium-high heat.
Reduce heat to medium-low, cover the pot with a lid and simmer until potatoes are tender, 10 to 15 minutes.
Transfer about half of the soup to a blender and puree until smooth. Pour the pureed soup back into the pot and stir to combine.
Reduce the heat to low and slowly stir in the heavy cream. Cook until heated through, about 10 minutes. Season with salt & pepper to taste.
Ladle soup into bowls. Top with shredded cheese and croutons if desired.
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