Celeriest celery and potato soup

Made this recipe from Food52 because we had so much celery in the fridge and no firm plans on how to use it up. Same story with some potatoes on the counter.



Ingredients:

Ingredients 

• 4 tablespoons unsalted butter
• 7 to 8 ribs celery, roughly chopped
• 1 pound (usually 1 or 2) russet potatoes, roughly chopped
• 1 large onion, roughly chopped
• 3 cups water, plus more as needed
• 1 tablespoon chicken broth concentrate (such as Better Than Bouillon)*
• 1 teaspoon celery seed, crushed in the palm of your hand
• Salt and pepper, to taste

Directions

1. Melt the butter in a large pot or Dutch oven. Sauté the celery, potato, and onion until slightly softened, 4 to 5 minutes.
2. Add the water and chicken concentrate (*or 3 cups of your favorite stock), bring to a boil, and simmer until potatoes are tender, about 20 minutes.
3. Sprinkle in celery seed. In a blender or with a stick blender, puree soup until smooth, adding more water or stock as needed for desired thickness. Season to taste with salt and pepper.

So my thoughts: 

1. Came together easily. I used Dutch baby potatoes because that’s what I had. 

2. I added the full teaspoon of celery seed but I think I should’ve been more conservative, because it really had a bitter taste that came through. 
3. So the bitterness is there a day later. I would make this soup again but adjust the seasoning. Add garlic, less celery seed, maybe some paprika, etc.