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Velvety Homemade Cream of Celery Soup

A bowl of creamy, pale green celery soup garnished with a swirl of cream and fresh chopped parsley.

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Make this comforting, creamy homemade celery soup from scratch. This easy recipe uses simple ingredients like potatoes to achieve a velvety texture perfect for a quick weeknight dinner.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 6 cups fresh celery, chopped (about 1 large bunch)
  • 2 medium russet potatoes, peeled and diced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream (optional, for extra richness)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft, about 5 minutes. Do not let it brown.
  3. Add the chopped celery and diced potatoes to the pot. Stir to coat them in the butter.
  4. Pour in the vegetable broth. Add the salt and pepper.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes and celery are very tender.
  6. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  7. If you desire a richer soup, stir in the heavy cream now. Heat gently for 2 minutes, but do not boil after adding cream.
  8. Taste and adjust seasoning if needed.
  9. Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

  • For a low-fat version, skip the heavy cream and use 1/4 cup of milk or skip the dairy entirely for a lighter vegetable soup.
  • To achieve an extra silky texture, press the blended soup through a fine-mesh sieve before returning it to the pot.
  • This soup freezes well; cool completely before transferring to an airtight container.

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