Roasted Celery and Potato Soup

Steam curls up from the valve and your stomach starts talking back. You catch that warm rush filling the kitchen as pressure builds inside the cooker. The float valve does its little dance letting you know the steam is working hard.

Roasted celery and fennel hit that sweet spot of cozy and fresh. The smell kinda sneaks in and you sense that deep vegetal sweetness with a hint of caramel. It9s like the aroma reached right into your bones after a long day.

You notice the kitchen feels alive with steam cues like little hints that the soup9s almost done. You can9t resist peekin' or maybe just waiting for the quick release so you can dig in. That cozy feeling is just a few minutes away.

What Makes Pressure Cooking Win Every Round

• It reduces cooking time way faster than stove or oven alone.
• Keeps flavors locked in tight so your soup tastes richer.
• The float valve and pressure build help you know exactly when it9s ready.
• Quick release means you9re not stuck waiting forever.
• Cooks tough veggies soft without mushy wreckage.
• You don9t gotta babysit it, freeing up time for other stuff.

What Goes Into the Pot Today

• 8 large celery stalks cut into 2 inch pieces
• ½ bulb fresh fennel cut into 2 inch chunks
• 4 large whole garlic cloves, not peeled
• 3 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon white pepper
• 3 medium redskin potatoes, peeled and cut into 1 ½ inch dice
• 6 cups chicken broth
• ½ cup fat free half and half
• 2 teaspoons fresh lemon juice

You also gonna want salt and pepper for reseasoning if it needs it. Garnish with celery leaves and fennel fronds if you9re feeling fancy. And a little extra virgin olive oil drizzle to finish things off.

Your Complete Cooking Timeline

First thing, preheat your oven to 400 degrees Fahrenheit. This sets you up to roast the celery, fennel, and garlic just right.

Next, toss the celery, fennel, and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil, sprinkle with salt and white pepper, then mix so it coats everything good.

Roast those veggies for about 25 minutes until they9re tender and caramelized. Meanwhile, start a big pot with the diced potatoes and chicken broth.

Bring that broth to a boil, then turn down the heat and simmer till potatoes are soft. This usually takes 10 to 15 minutes.

When your roasted vegetables are ready, squeeze the garlic cloves out of their skins right into the pot. Add the roasted celery and fennel too. Let 9em simmer together for 5 to 10 minutes so the flavors blend.

Now here9s the fun part use an immersion blender to purE9e everything smooth right in the pot. You can also do this in batches in a blender if you want. Then stir in the half and half and fresh lemon juice. Taste it and add salt or pepper as you like. Heat gently if it got too cool, then serve hot!

Easy Tweaks That Make Life Simple

• Swap chicken broth for veggie broth if you want it vegetarian.
• Use pre-cut frozen potatoes to skip peeling and dicing.
• Roast veggies in batches if your baking sheet is small.
• Skip peeling the potatoes if you don9t mind a rustic texture.
• Add a pinch of smoked paprika or fresh herbs for a twist.

The Flavor Experience Waiting for You

The roasted celery and fennel bring this deep, earthy sweetness that9s cozy and a little nutty. You spot caramelized edges from roasting, adding that perfect hint of smokiness.

The broth melds in like a warm hug, enriched by the blend of veggies and that smooth half and half creaminess. That fresh squeeze of lemon juice just brightens the whole bowl up so it isn9t too heavy.

Garlic sneaks in mellow but still packs a punch of savoriness that wraps around your taste buds. The bite of white pepper gives just the smallest tease of heat without stealing the show.

Drizzle some extra virgin olive oil on top and sprinkle those herbs for a fresh finish y9all will definitely wanna dive into your bowl fast.

How to Store This for Later

Let your soup cool down a bit before storing it. Nobody wants steam traps making things soggy in the fridge.

Put it in airtight containers so it stays fresh for up to 4 days in your fridge. When you reheat, do it low and slow on the stove or microwave gently so it don9t break apart.

If you plan to keep it longer, freeze your soup in meal-sized bags or containers. Just remember to thaw it overnight in the fridge before heating to keep texture nice.

You can also freeze it in ice cube trays to have little portions for quick use in other dishes or sauces when you need just a touch of that flavor.

What People Always Ask Me

• Can I make this soup vegan?
  You sure can swap the chicken broth for vegetable broth and skip the half and half or use a plant-based cream alternative.
• Do I have to roast the vegetables first?
  Roasting really brings out that caramelization and deep flavor. You could cook them all in the pot, but your soup won9t have that same rich hit.
• What9s the best way to quick release steam without splatter?
  Use a kitchen towel or vent the valve slow and steady so you control the release and avoid any steam burns or mess.
• Can I use fresh herbs instead of the garnishes?
  Absolutely! Thyme, parsley, or dill complement the fennel and celery flavors nicely.
• Will this soup keep well for leftovers?
  Yes, stored properly in airtight containers in the fridge it lasts a few days and still tastes great reheated.
• What if I don9t have an immersion blender?
  Just blend small batches in a blender and be careful with hot soup. You can also mash it for chunkier texture if you prefer.

For more comforting and flavorful soup recipes, check out our Creamy Butternut Squash Soup and Pressure Cooker Vegetable Stew. If you want to try other easy pressure cooker dinners, our Easy Pressure Cooker Dinners collection is full of ideas to keep weeknights simple and tasty.