Low-Fat Cream of Celery Soup

De-'light'-ful blend of celery, creamy base, and seasonings for a warming low-fat version of cream of celery soup. You can substitute beef broth for the chicken broth.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 102 Calories

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon dried parsley
• 1 teaspoon ground black pepper
• 2 cups chicken broth
• 2 cups nonfat milk
• 1 ½ teaspoons garlic salt
• 1 teaspoon celery seed
• 1 cup potato flakes
• ½ onion, coarsely chopped
• 1 bunch celery, coarsely chopped
• 1 teaspoon butter flavoring

Recipe Instructions

Step 1

Heat olive oil in a saucepan over medium heat. Cook and stir celery and onion in hot oil until celery is almost completely tender, about 5 minutes. Add chicken broth, garlic salt, butter flavoring, parsley, celery seed, and black pepper. Bring to a boil, reduce heat to low, cover the saucepan with a lid, and simmer until celery is completely soft, 5 to 10 minutes more. Remove from heat.

Step 2

Pour milk and potato flakes into a jar, cover the jar with a lid, and shake until flakes and milk are completely combined.

Step 3

Pour celery mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed celery soup to saucepan.

Step 4

Heat soup in the saucepan over low heat; stir milk-potato flake mixture into soup until completely incorporated and hot, 3 to 5 minutes.