Celery Soup
Warm, comforting, and packed with nourishing flavors, this creamy celery soup is the perfect blend of simplicity and sophistication. Featuring tender celery stalks, aromatic onions, and an optional touch of heavy cream for richness, this soup comes together in just 45 minutes, making it an ideal choice for busy weeknights or cozy weekends. The addition of a diced potato gives it a velvety texture, while a garnish of fresh parsley adds a burst of color and vibrant flavor. Whether served with crusty bread for dipping or enjoyed on its own, this easy celery soup recipe is a delightful way to turn humble pantry staples into an elegant, wholesome dish. With its minimal ingredients and one-pot preparation, it’s the ultimate comfort food that’s both satisfying and effortlessly delicious.
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Recipe Information
Ingredients
- 8 pieces celery stalks
- 1 piece large onion
- 2 pieces garlic cloves
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cups chicken or vegetable stock
- 1 medium potato, peeled and diced
- 0.5 cup heavy cream (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
Wash the celery stalks thoroughly and chop them into small pieces.
Peel and finely chop the onion. Mince the garlic cloves.
In a large pot, heat the butter and olive oil over medium heat until the butter is melted.
Add the chopped onion and garlic to the pot and sauté for 3-4 minutes, or until softened and fragrant.
Add the chopped celery and sauté for another 5 minutes, stirring occasionally.
Add the diced potato to the pot, followed by the chicken or vegetable stock. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the vegetables are tender.
Using an immersion blender (or transferring the mixture to a countertop blender), blend the soup until smooth and creamy. Be cautious of hot liquid while blending.
Stir in the heavy cream, if using, and adjust the seasoning with salt and black pepper to taste.
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm with crusty bread on the side, if desired.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 1952 mg | 85% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.5 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 638 mg | 14% | |
*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.
