Light, Creamy, Dairy-Free Fish Chowder

2 Tbsp olive oil
1 onion, chopped
1 clove garlic, chopped
2 celery stalks, chopped, divided
4 potatoes, divided
1/4 cup white wine
1 quart low-sodium chicken or fish stock, divided
1 carrot
1 pound lean, firm white fish, cut into 1 inch cubes

If an immersion blender is not available, blend the soup in batches using a counter top blender.

Warm olive oil in large pot; saute onion, garlic, and half the celery until onion is soft & translucent. Peel and chop 3 of the potatoes. Add potatoes, white wine, and 3 cups of stock to the pot; bring to a boil. Lower heat and simmer 7 - 10 minutes, or until potatoes are soft. Remove from heat; blend with immersion blender. Add remaining stock, if needed, to desired consistency. Return pot to stove and bring back to boil. Chop carrot and remaining potato; add to pot along with remaining chopped celery and simmer for 10 minutes. Add fish and simmer 5 minutes, or until fish is cooked through.

Serving Size: Makes 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user HELENTYR.