Celery and Potato Soup
Cozy up with a bowl of comforting Celery and Potato Soup, a velvety blend of fresh celery, creamy potatoes, and aromatic garlic and onions. This simple yet flavorful recipe makes the perfect wholesome meal for chilly evenings, with minimal prep time and a quick cooking process that guarantees satisfaction in under an hour. Gently simmered in chicken or vegetable stock and finished with a touch of optional heavy cream, this soup achieves a luxurious texture that's beautifully balanced by a sprinkle of fresh parsley for garnish. Whether you're searching for a hearty starter or a light but satisfying main dish, this creamy celery and potato soup is the ultimate choice for a nourishing, homemade meal. Try it with a slice of crusty bread or your favorite crackers for a complete dining experience. Perfect for family dinners or meal prep, it's a must-make recipe that’s packed with flavor and easy to customize!
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Recipe Information
Ingredients
- 6 pieces celery stalks
- 4 medium potatoes
- 2 tablespoons butter
- 1 medium onion
- 2 pieces garlic cloves
- 4 cups chicken or vegetable stock
- 0.5 cups heavy cream (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Wash and chop the celery stalks into small pieces. Peel and dice the potatoes into small cubes.
Finely chop the onion and mince the garlic cloves.
In a large pot, heat the olive oil and butter over medium heat until the butter melts.
Add the chopped onion and garlic to the pot. Sauté for 3–4 minutes, or until the onion is soft and translucent.
Stir in the chopped celery and cook for another 5 minutes, stirring occasionally.
Add the diced potatoes to the pot and pour in the chicken or vegetable stock. Stir to combine and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a lid, and let the soup simmer for 20–25 minutes, or until the potatoes and celery are tender.
Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until creamy.
Return the soup to the pot, if needed, and stir in the heavy cream (if using). Season with salt and black pepper to taste.
Simmer the soup for an additional 2–3 minutes to combine the flavors, then remove it from heat.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
1663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.3 g | 107% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 6265 mg | 272% | |
| Total Carbohydrate | 202.0 g | 73% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 26.2 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 391 mg | 30% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 5442 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
