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Cream of the Crop Celery Soup

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“Homemade soup that doesn't take all day to cook! With the addition of Brie cheese, this soup is a winner!”
READY IN:
35mins
YIELD:
5 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Saute onons and celery in butter in a Dutch oven until tender.
  2. Add water, broth, and potato; cover and cook over low heat 15 minutes or until potato is tender.
  3. Pour half of soup mixture into container of an electric blender; process until smooth.
  4. Repeat procedure with remaining mixture, returning pureed mixture to Dutch oven.
  5. Remove skin from Brie; add Brie, milk, and remaining ingredients to Dutch oven.
  6. Cook over medium heat, stirring constantly, until cheese melts and soup is thoroughly heated.
  7. Yield: 5 cups.

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