Creamy Celery Soup

4.58 from 70 votes

Come home to a warming bowlful of this scrumptious, low-fat soup. Satisfying and simple to make, this homemade soup is a great light dinner or a tasty lunch.

Course Soup

Cuisine American

Keyword celery recipes, celery soup, healthy celery soup

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 189

Author Erren Hart

Ingredients

2 tablespoons olive oil
1 large onion chopped
3 garlic cloves peeled and crushed
2 lbs fresh celery cleaned and chopped (see post for removing strings)
1 qt chicken or vegetable stock
1 lb potatoes peeled the potato and cut it into quarters
a good handful of fresh parsley roughly chopped, including stems
salt and pepper to taste

US Customary - Metric

Instructions

Stovetop

Chop the celery into roughly the same-sized pieces, about an inch - 1.5 inches, Don't worry about precision as the soup is going to be puréed anyway. You just want it to cook evenly.
In a large soup pot, heat the oil over medium heat. Add the onion and cook until soft.
Add the garlic and cook another minute before adding the celery, stock, potato, and parsley. Increase the heat to medium-high and bring to a boil.
Cover, lower the heat and simmer for about 30 minutes or until the celery and potatoes are soft enough that they can easily be pureed (But don't let them get too mushy).
Remove the soup from heat. If necessary, using a ladle, remove enough stock so that the celery is just covered. Set any reserved stock aside.
Remove some of the chopped celery with a slotted spoon (1-2 spoonfuls) and set aside.
Purée the soup with a stick blender in the pot - adding the reserved stock little by little until the soup reaches the desired consistency.
Add the reserved celery, mix to combine and serve hot.

Slow Cooker

(Optional) Sauté the onions, garlic, and celery in butter in a skillet over medium heat until softened, about 5 minutes. Transfer to the slow cooker.
Add the potatoes, stock, salt, and pepper to the slow cooker. Stir to combine.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the vegetables are tender.
Remove the soup from heat. If necessary, using a ladle, remove enough stock so that the celery is just covered. Set any reserved stock aside.
Remove some of the chopped celery with a slotted spoon (1-2 spoonfuls) and set aside.
Purée the soup with a stick blender in the pot - adding the reserved stock little by little until the soup reaches the desired consistency.
Add the reserved celery, mix to combine and serve hot.

Video

Notes

If you don't have a stick blender, a food processor or blender would work just as well to puree the soup.
To avoid stringy celery, use the more tender celery stalks that are closer to the middle of the head. Lighter colored celery is less likely to have though strings.
To test if your celery is stringy (which for some can be unpleasant), before cutting the celery, break it in half by hand. If you see the strings sticking out of the break (see photo above), peel the celery to remove the strings.
To remove the strings from the celery, clean and peel the back of the stalk with a vegetable peeler (for more detailed instructions, you can see this video on YouTube) or just by snapping your celery into sections and pulling out the exposed, stringy ribs.

Nutrition