Ingredients
- 1 Tbsp. olive oil
- 4 celery ribs, chopped
- 1 small Russet potato, peeled and diced
- 1 small onion, chopped
- 1 tsp. sugar
- ½ tsp. dried sage
- Pinch salt
- 1 ½ cup low-sodium chicken broth
- 3 Tbsp. 2% milk
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Instructions
- Heat oil in medium saucepan over medium-low heat. Add celery, potato, onion, sugar, sage and salt. Cover and cook until celery and onion are soft, 12-15 minutes.
- Stir in broth and simmer until potato is soft, 10-15 minutes.
- Puree with an immersion blender until smooth. Stir in milk and return to a simmer before serving hot.