Russet Potato Soup

INGREDIENTS

1 Tbsp extra virgin olive oil
1 yellow onion, medium dice
1 leek, halved, washed, thin sliced
4 celery spears, thin sliced
1 tsp celery seeds
1/4 tsp crushed red pepper flakes
1/2 tsp black pepper
1 carton vegetable broth
4 russet potatoes, large dice
2 Tbsp parsley or chives, coarse chop (optional)

DIRECTIONS

In a large, heavy-bottomed soup pot, heat the olive oil over medium heat. Add the onions, leeks, and celery and saute till the onion is translucent in color.
Add the celery seeds, crushed red pepper flakes, and black pepper and stir well.

Add 4 cups of water and the vegetable broth to the pot with the onions, leeks and celery and turn the burner on high. Add the diced potatoes. Once the pot comes to a boil, turn the burner to medium and cook till the potatoes are tender when poked with a fork.

Blend until smooth and creamy in a blender or food processor. Return to pot to reheat if needed. Add sea salt and black pepper to taste. Serve sprinkled with parsley or chives if desired.

Taste and add sea salt or black pepper to taste.