Ingredients

2 medium potatoes cut into chunks
4 C. chopped celery
3 C. vegetable stock
1 tsp. salt less if using salted stock
1 Tbsp. vegetable oil
1 C. finely chopped onion
1 C. minced celery
1 tsp. celery seeds
1 C. stock *
for garnish
parsley or chives

Cooking Instructions

*Note: less stock may be used, depending upon how thick you want the soup. Place potatoes, celery, stock and salt in a large pot and bring to a boil. Cover and simmer for 15 minutes or until vegetables are soft. Puree and return to pot. Heat oil and fry the onions and minced celery for 8 to 10 minutes, until they are just tender. Add to puree. Stir in remaining ingredients, using enough stock to make the required consistency according to taste. Check seasonings and heat carefully.
 
 
"Jesus *said to them, "My food is to do the will of Him who sent Me and to accomplish His work." (John 4:34)