Cream Of Celery Soup

This easy cream of celery soup is rich and indulgent, but secretly healthy! Make it on the stove or in the slow cooker and enjoy it as a healthy meal prep option or for comforting dinners at home. 

Celery is no longer just for salads, celery juice, or ants on a log. It’s also a fantastic vegetable to showcase in soup!

Soup season is in full swing in our house, and we’re celebrating with bowls of this creamy celery soup recipe. It takes less than 30 minutes to put together and is easy to make in only one pot. It’s so rich and savory despite being made with lots of veggies, making it an instant hit with the family.

Table of Contents

1. Why this recipe works
2. Ingredients needed
3. How to make cream of celery soup
4. Tips to make the best recipe
5. Recipe variations
6. Storage instructions
7. Frequently asked questions
8. More healthy soups and stews to try
9. Cream Of Celery Soup (Recipe Card)

Why this recipe works

• Indulgent, yet healthy. Just like my cream of asparagus soup, celery potato soup is rich and creamy, but loaded with fiber, vitamins, and minerals thanks to all the veggies.
• An easy one-pot recipe. The majority of the prep time is spent chopping and dicing. From there, all you need to do is simmer everything in a pot, then puree and enjoy.
• Versatile. This soup is naturally gluten-free and easy to make vegetarian, dairy-free, and with all kinds of other mix-ins.
• Budget-friendly. Between the celery, potatoes, stock, herbs, and spices, none of the ingredients in this soup will hurt your budget.

Ingredients needed

Celery is transformed into a creamy and nourishing soup thanks to a medley of vegetables and pantry-staple ingredients, such as:

• Butter. To cook the aromatics and vegetables. You can use oil, but trust me, the butter gives this soup a much more incredible flavor.
• Onion and garlic. Two aromatics that give celery soup an amazing savory baseline of flavor.
• Celery. Duh! You need a bunch of celery here, so be sure to stock up.
• Potatoes. Use Russet or Yukon Gold potatoes because these are the creamiest when blended down.
• Chicken broth. The savory liquid base for the soup. I like to use an all-natural store-bought one, but you can definitely make your own (save the drippings from a whole roasted chicken).
• Herbs and spices. You need sea salt, ground black pepper, chili pepper, fresh dill, and dried parsley.
• Cream. I like to finish the soup with heavy cream to make it extra indulgent, but you can use half-and-half or whole milk instead.

Find the printable recipe with measurements below.

How to make cream of celery soup

Step 1 – Cook the vegetables. Melt the butter in a large pot over medium-high heat. Once melted, add the onion, garlic, chopped celery, and diced potatoes and sauté until the onions soften.

Step 2 – Simmer. Pour the chicken stock into the pot and wait for it to simmer, then stir in the spices and lower the heat.

Step 3 – Puree. Once the potatoes are fork tender, use an immersion blender to puree the soup.

Step 4 – Add the cream, then serve. Stir the cream into the soup and wait for it to heat through. Ladle the creamy celery soup into bowls, garnish with fresh herbs, and enjoy!

Can I make it in a slow cooker?

Yes! While cooking it on the stovetop is my preference, you can easily prep the soup hours in advance using a crockpot. Here’s what you need to do:

Sauté the onion and garlic in a skillet on the stove, then transfer them and the rest of the soup ingredients (except for the cream) to the slow cooker. Cook on Low for 6 to 8 hours or on High for 2 hours. Blend with an immersion blender, then stir in the cream in the last 30 minutes of the cooking time.

Tips to make the best recipe

• Don’t waste food! Either blend both the stalks and leaves in the soup or use the leftover celery leaves as a fun garnish.
• I found that blitzing the celery, onion, and garlic in a food processor shaved lots of time off of the prep time compared to when they were chopped by hand.
• Roast the potatoes in the oven to give the soup a deeper flavor.
• If you don’t have an immersion blender, blend the soup in batches using a regular blender instead.
• Other than the celery leaves, you can also use fresh dill, red chili flakes, a dollop of sour cream, a heavy cream drizzle, croutons, or fresh parsley as a garnish.

Recipe variations

I hate to admit this, but I have a family of picky eaters. Because of this, I’ve tested it out a few other ways with success:

• Vegetarian celery soup. Just replace the chicken broth with vegetable broth if you need this delicious recipe to be vegetarian.
• Dairy-free. Use vegan butter or olive oil instead of regular butter and a can of coconut milk instead of heavy cream to make it dairy-free.
• Swap the potatoes. When I want low-carb celery soup, I’ll swap the potatoes for cauliflower florets instead.
• Add more vegetables. This flexible soup would taste great with even more veggies added, like carrots, leeks, cauliflower, or broccoli.

Storage instructions

To store: You can store leftover celery soup in an airtight container in the refrigerator for up to 1 week. 

To freeze: After it cools, transfer the soup to freezer-safe containers and freeze for up to 3 months. When you need something healthy for meal prep or a grab-and-go meal, thaw the soup in the fridge overnight before reheating it the next day.

To reheat: Warm the soup into a pot on the stove over low-medium heat, stirring in a splash of extra broth or cream to thin the consistency.

Frequently asked questions

More healthy soups and stews to try

• Roasted Cauliflower Soup – Another budget-friendly soup that makes veggies the star.
• Tuscan White Bean Soup – Ready in 30 minutes and full of warming flavors!
• Buttercup Squash Soup – A creamy and hearty soup for fall and winter.
• Ground Turkey Soup – It’s satisfying, packed with protein, and always comforting.