Ingredients
3 medium onions, chopped2 celery ribs, chopped2 tablespoons canola oil4 cups reduced-sodium chicken broth4 medium potatoes, peeled and cubed
Preparation
In a large saucepan, saute onions and celery in oil until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until potatoes are tender.
Cool slightly. In a blender, process half the soup until smooth. Return to pan; heat through.
