Creamy Celery Soup
This celery soup is silky, deeply savory, and surprisingly rich — all from a handful of simple, humble ingredients. The celery softens beautifully when sautéed, losing its raw bite and developing a mellow, complex flavor that carries the whole bowl.
Equipment
- Large heavy-bottomed soup pot or Dutch oven - 6-quart capacity recommended
- Immersion Blender - or regular countertop blender
- Sharp chef's knife
- Cutting board
- Wooden spoon or silicone spatula
- Ladle
- Measuring cups and spoons
Ingredients
- 1 head celery - about 10-12 ribs or 450g, thinly sliced
- 2 tablespoons unsalted butter - 30g
- 1 medium yellow onion - diced
- 3 cloves garlic - minced
- 2 medium Yukon Gold potatoes - about 300g, peeled and diced
- 4 cups chicken broth - 950ml, or vegetable broth
- 1 leaf bay leaf
- 1 teaspoon fresh thyme leaves - or ½ teaspoon dried thyme
- ½ cup heavy cream - 120ml
- 1 teaspoon celery salt
- Salt - to taste
- Freshly ground black pepper - to taste
For Garnish
- Fresh celery leaves - reserved from the head
- Fresh dill - optional, for garnish
- Extra heavy cream - optional, for drizzling
- Good olive oil - optional, for drizzling
- Crusty bread - for serving
Instructions
- Wash celery and slice thinly. Peel and dice potatoes and onion. Mince garlic and reserve inner celery leaves for garnish.
- Melt butter in a large pot over medium heat. Add onion with a pinch of salt and cook until soft and translucent, about 5-6 minutes. Add garlic and cook for 1 minute until fragrant.
- Add sliced celery and cook for 8-10 minutes until softened, stirring occasionally. Reduce heat and add a splash of broth if vegetables stick to the pot.
- Add potatoes, broth, bay leaf, thyme, celery salt, and black pepper. Bring to a gentle boil.
- Reduce heat to medium-low and simmer, partially covered, for 15-20 minutes until potatoes are fork-tender. Discard bay leaf.
- Blend until completely smooth using an immersion blender directly in the pot, or in batches in a countertop blender. Return to pot if using countertop.
- Stir in heavy cream and warm through gently over low heat for 3-5 minutes without boiling. Season to taste with salt, pepper, or celery salt.
- Ladle into bowls and garnish with reserved celery leaves, a drizzle of cream or olive oil, and black pepper. Serve hot with crusty bread.
Notes
- Slice celery thinly: This helps it cook faster and break down more completely during blending, reducing the chance of stringy bits.
- Don't rush the sauté: Properly softening the celery and onion before adding broth builds deep, mellow flavor in the base.
- Use Yukon Gold potatoes: Their naturally creamy, buttery texture makes them ideal for thickening soups without making them heavy or gluey.
- Vegan option: Swap butter for olive oil and replace heavy cream with full-fat coconut milk or cashew cream. Use vegetable broth.
- Make it ahead: This soup tastes even better the next day. Store in the refrigerator for up to 4 days. For freezing, omit cream and add it when reheating.
- Reheat gently: Warm over medium-low heat on the stovetop, stirring occasionally. Do not boil after adding cream.
- Adjust consistency: If the soup thickens too much after storing, stir in a splash of broth or water to loosen it when reheating.
- Balance the flavor: A tiny squeeze of lemon juice can lift the flavors if the soup tastes flat after blending.
- Try variations: Add a green apple for sweetness, leeks for a more delicate flavor, or cumin and chili flakes for a spiced twist.