Name: Cream of Celery Soup {Gluten-Free}
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings as a light meal, or 4 to 6 servings as a starter
Ingredients: 4 tablespoons unsalted butter; 4 large stalks celery, thinly sliced (about 2 heaping cups sliced); 1 large (3/4 to 1 lb/340 to 450 g) russet potato, peeled and cubed; 1 medium onion, chopped; 2 to 3 cloves garlic, minced; 2 cups (475 ml) low-sodium chicken or vegetable stock (I used Swanson); 1 teaspoon salt; ¼ teaspoon black pepper; 1 pinch nutmeg; 1 bay leaf; 1 cup (240 ml) whole milk