Creamy Celery Soup
A silky, comforting vegetarian soup made by simmering celery and potatoes until tender, then blending with cream. Ready in under 25 minutes with just six ingredients.
- Total time
- 23 min
- Servings
- 4
- Calories
- 245
- Protein
- 4g
Ingredients
- 1 pound (about 5 stalks) celery
- 8 ounces (1 medium) potato, russet or gold
- 1 small (about 4 ounces) yellow onion
- 4 cups vegetable broth
- ½ cup heavy cream
- 1 to taste salt and pepper
Instructions
- 1
Cut the celery stalks crosswise (left to right) into 1/4-inch-thick slices, creating half-moon pieces about the width of a pencil eraser. You should have about 4 cups of sliced celery.
- 2
Peel the potato and cut it into 1/2-inch cubes (smaller than dice, about the size of mozzarella balls) so it cooks quickly and blends smoothly.
- 3
Cut the onion in half from root to tip, place it flat-side down on the cutting board, and slice it lengthwise into 1/4-inch-thick strips.
- 4
Add 1 tablespoon olive oil to a large pot over medium heat and wait 30 seconds until it slides easily when you tilt the pan.
- 5
Add the onion to the hot oil and stir every 15 seconds for 2 minutes until it becomes translucent (you can see through it slightly) and softens.
- 6
Pour in the 4 cups vegetable broth, then add the sliced celery and potato cubes.
- 7
Increase heat to medium-high and bring to a rolling boil (you'll see large bubbles breaking the surface constantly), about 4 minutes.
- 8
Lower heat to medium-low and simmer uncovered for 12 minutes, stirring once every 2 minutes, until the celery and potato are fork-tender (a fork pokes through easily).
- 9
Remove the pot from heat and let it cool for 2 minutes until steam subsides, so splashing is less likely when you blend.
- 10
Carefully pour the soup into a blender in two batches (about 3 cups per batch), holding the lid on loosely and covering it with a kitchen towel to contain steam.
- 11
Blend on high speed for 45 seconds until completely smooth with no visible chunks, then pour the blended soup into a clean bowl.
- 12
Return the blended soup to the pot over medium-low heat, then stir in the 0.5 cup heavy cream until fully incorporated and the soup looks pale and silky.
- 13
Heat the soup gently for 1 minute—do not boil—then taste it and stir in salt and pepper to taste.
- 14
Ladle the soup into bowls and serve hot, optionally garnished with chopped fresh parsley or diced celery leaves if desired.
Tools you’ll need
- chef's knife
- cutting board
- large pot (at least 6-quart capacity)
- wooden spoon
- blender
- kitchen towel
- ladle
- soup bowls
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