Cream Of Celery Soup
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My homemade cream of celery soup recipe is rich, indulgent, and packed with fiber-rich veggies. It’s ready in 30 minutes, and my family swears it’s better than any canned soup!
This cream of celery soup is the best use of celery
When it comes to soups, simple is always preferred, and few come together as easily as my creamy celery soup.
For this recipe, I start by simmering celery (obviously), onions, garlic, and potatoes until tender. Then I blend everything until smooth and finish with a healthy portion of cream. Despite being mostly veggies, it has a remarkably creamy texture and comforting flavor! Here’s why I love it:
- Deceptively wholesome. This soup feels indulgent, but it’s ready just simmered veggies and a bit of cream- no dairy-heavy trickery needed.
- A one-pot soup. Most of the prep time goes into chopping and dicing. Then, just simmer, puree, and enjoy.
- Versatile. It’s naturally gluten-free and easy to make vegetarian, dairy-free, or protein-packed.
- Budget-friendly. Celery, potatoes, broth, and pantry spices are about as cheap as ingredients get.
★★★★★ REVIEW
“My husband made me this soup when I couldn’t eat after my gum graft. This soup was amazing! We had no idea it would turn out the way it did.“ – Lily
Table of Contents
Key ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Butter. To cook the aromatics and vegetables. You can use oil, but trust me, the butter gives this soup a richer flavor.
- Onion and garlic. Two aromatics that give celery soup essential savoriness.
- Celery. The star ingredient! You’ll need quite a bit, and I suggest adding the leaves, as they hold a surprising amount of flavor.
- Potatoes. I prefer Russet or Yukon gold potatoes because they get the creamiest when blended (it’s their higher starch count).
- Chicken broth. The savory base for the soup. I like to use low-sodium broth so I can add salt as needed.
- Herbs and spices. I used kosher salt, ground black pepper, chili pepper, fresh dill, and dried parsley. I find the fresh dill works better than dried against the richness of the cream.
- 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. For a dairy-free option, use full-fat coconut milk.
How to make cream of celery soup
Step 1- Sauté. Melt butter in a Dutch oven and sauté the veggies until aromatic.
Step 2- Simmer. Add the stock and spices and cook until the potatoes are fork-tender.
Step 3- Blend. Blend the soup in a blender or with an immersion blender.
Step 4- Add cream and serve. Fold in the cream, cook until warm, and serve.
Arman’s recipe tips
- Use a food processor. When I’m feeling especially lazy, I like to ‘chop’ the veggies in the food processor as opposed to doing so by hand. I use this same trick to make my buttercup squash soup!
- Roast the potatoes. For a slightly more complex flavor, chop the potatoes into chunks, toss them in oil and seasonings, then roast at 375F for 30 minutes before blending.
- Let the steam escape. If you use a high-speed blender, remember to remove the top cap so there’s room for steam to escape as you blend.
Frequently asked questions
Yes! If you prefer to use a crock pot, sauté the veggies and transfer them to the slow cooker with the remaining ingredients, minus the cream. Cook on Low for 6-8 hours or High for 2 hours. Blend with an immersion blender and stir in cream before serving.
Cream Of Celery Soup
Video
Ingredients
- 2 tablespoons butter
- 1 small onion diced
- 4 cloves garlic minced
- 6 stalks celery diced
- 2 small potatoes chopped
- 3 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh dill
- 1/2 teaspoon dried parsley
- 1 cup heavy cream
Instructions
- Heat the butter over medium-high heat in a pot. Add onion, garlic, celery, and potatoes, and saute until the onion becomes translucent.
- Pour in the stock and cook everything until the broth simmers, then add spices and reduce the heat to low. Cook until the potatoes are cooked through.
- Once the potatoes are tender, blend the soup with an immersion blender.
- Stir through the cream and cook for a couple of more minutes.
Notes
Nutrition
More veggie-packed soup recipes
Originally published November 2023
My husband made me this soup when I couldn’t eat after my gum graft. This soup was amazing! We had no idea it would turn out the way it did.
Love celery soup but did not have recipe. Thanks.
Today will be my second time making it. I adore it.
I use small chopped jicama instead of potatoes. Less carbs and more fiber. Other than that it was a great recipe. You should boil the jicama in a separate pan until fork soft. Thanks for sharing your recipe.
Celery is so healthy and nutritios. I like it. Thanks for this recipe for the soup!
Delicious and easy!! Even with the potatoes, not high in carbs and great for blood pressure if you use homemade broth. This is a great freezer soup.
All the soups say eat me. I’m delicious