Cream of Celery Soup
A silky, comforting celery soup finished with cream and fresh thyme. Ready in under 40 minutes with simple pantry ingredients and a blender.
- Total time
- 35 min
- Servings
- 4
- Calories
- 220
- Protein
- 4g
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Ingredients
- 6 stalks celery stalks (with leaves), chopped
- 1 medium yellow onion, diced
- 1 large russet potato, peeled and diced
- 5 cups vegetable broth
- ½ cup heavy cream
- 2 tbsp butter
- 2 sprigs fresh thyme (or 0.5 tsp dried)
- 1 item salt and black pepper to taste
Instructions
- 1
Melt butter in a large pot over medium heat. Add onion and celery, cook until softened, ~6 minutes.
- 2
Add potato and vegetable broth. Bring to a boil, then simmer until potato is tender, ~15 minutes.
- 3
Stir in thyme. Remove from heat and let cool for 2 minutes.
- 4
Transfer soup to a blender in batches. Blend until completely smooth, ~1 minute per batch.
- 5
Return soup to pot. Stir in cream and warm over medium for 2 minutes—do not boil.
- 6
Season with salt and pepper to taste. Serve hot.
Tools you’ll need
- large pot
- blender
- wooden spoon
- cutting board
- chef's knife
- vegetable peeler
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