Celery Soup (Easy Recipe With or Without Cream)

5.0 (40 ratings)

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Ingredients

2 Tbsp extra virgin olive oil
1 medium onion ((chopped))
1 ½ cups celery stalks ((chopped))
leaves from the celery stalks ((if you have them leftover))
6 cup vegetable broth ((or chicken stock or broth- or water with 2 tsp of Better Than Bouillon))
2 medium potatoes ((peeled and diced))
1 tsp Kosher salt ((or sea salt to taste))
⅛ tsp black pepper ((freshly ground to taste))
¼ cup cream ((optional, or ½ cup/ 120 ml milk, or ⅓ cup/ 80 ml half and half))

1
Put the oil in a large soup pot over medium heat, then add the onion and celery. Sauté for about 5 to 6 minutes, stirring often. You can cover the pot in between stirring.
2
Add the celery leaves (if using) and cook for another two or three minutes.
3
Add the broth to the onion and celery, and bring to a simmer.
4
Next, add the chopped potatoes and continue to simmer, stirring occasionally until potatoes are soft.
5
Add some salt and pepper to taste. Once the potatoes are cooked, remove from heat and blend with an immersion blender, or place in a traditional blender to puree until smooth. At this point, the soup is ready to eat. However, unless you follow a vegan diet, or someone in your family is lactose intolerant, I would advise adding one of the following, more or less, to your liking: ¼ cup heavy cream (60 ml), or ⅓ cup of half and half (80 ml), or ½ cup of milk (120 ml).
6
You can serve the soup as is, or with croutons, if you like.