Low-Fat Cream of Celery Soup

Heat olive oil in a saucepan over medium heat. Cook and stir celery and onion in hot oil until celery is almost completely tender about 5 minutes. Add chicken broth garlic salt butter flavoring parsley celery seed and black pepper. Bring to a boil reduce heat to low cover the saucepan with a lid and simmer until celery is completely soft 5 to 10 minutes more. Remove from heat.

Pour milk and potato flakes into a jar cover the jar with a lid and shake until flakes and milk are completely combined.

Pour celery mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed celery soup to saucepan.

Heat soup in the saucepan over low heat; stir milk-potato flake mixture into soup until completely incorporated and hot 3 to 5 minutes.