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cream of celery soup recipe.
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Cream Of Celery Soup

My easy cream of celery soup is rich and indulgent but secretly healthy. It's one of my family's favorite soups ever. Watch the video below to see how I make it in my kitchen!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 349kcal
Author Arman Liew

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.
    vegetables cooking in pot.
  • 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.
    simmered vegetables and spices in soup pot.
  • Once the potatoes are tender, blend the soup with an immersion blender.
    soup vegetables in pot with stick blender.
  • Stir through the cream and cook for a couple of more minutes.
    cream added to soup in pot.

Video

Notes

TO STORE: Let the soup cool completely, then store it in an airtight container in the fridge for 1 week. 
TO FREEZE: Transfer cooled soup into freezer-safe containers and freeze for up to 3 months. Let the soup thaw overnight before reheating. 
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. Alternatively, microwave single servings for 45 seconds to 1 minute.
Variations
Make it vegetarian. Replace the chicken broth with vegetable broth. 
Make it dairy-free. Use vegan butter or olive oil instead of regular butter and a can of coconut milk instead of heavy cream.
Swap the potatoes. When I want low-carb celery soup, I’ll substitute the potatoes for cauliflower florets.
Add more vegetables. This flexible soup would taste great with even more veggies added, like carrots, leeks, cauliflower, or broccoli.
Add protein. Add cooked and shredded chicken, bacon, ground meat, or ham. 
Garnish. Top the soup with chives or parsley.

Nutrition

Serving: 1serving | Calories: 349kcal | Carbohydrates: 22g | Protein: 5g | Fat: 28g | Sodium: 1351mg | Potassium: 645mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1328IU | Vitamin C: 21mg | Calcium: 93mg | Iron: 1mg | NET CARBS: 19g