Celery Soup
This Celery Soup recipe is another one of my easy to make recipes. Packed full of flavors and perfect if you are on a liquid diet.
My wife recently had surgery and was on a liquid diet during her recovery. Wanting to make something a little different I decided to make this delicious Celery Soup recipe.
When I let people know I was making a celery soup recipe I got the same reaction when I made my Dill Pickle Soup. Believe it or not, both this celery soup and my dill pickle soup are some of the most flavorful soups you will ever have.
How to Prepare Leeks
If you’ve never cooked with Leeks before, simply trim off the roots and the coarse dark green part of the tops. Cut the leeks in half lengthways. Wash thoroughly and slice to the desired size.
If you don’t have any vegetable broth on hand, you can use some Better than Bouillon Vegetable Base. For this recipe, I would recommend dissolving a generous tablespoon of better than bouillon in 2 1/2 cups of boiling water.
Equipment Needed
You will need a food processor or an immersion blender to make this Celery Soup Recipe.
Gather your Ingredients
You will need the following ingredients to make this celery soup recipe (see recipe card for quantities): Celery Sticks, Russet Potatoes, Leeks, Unsalted Butter, Vegetable Broth, Milk, Heavy Cream, Salt and White Pepper.
How to Make Celery Soup
- Roughly chop the celery sticks and potato and slice the leek into rings. Optionally keep a few of the celery leaves for garnish.
- In a medium saucepan over medium-low heat, melt the butter. Add the celery, potatoes and leeks and toss to coat in the butter. Cook for about 10 minutes, stirring occasionally until slightly softened.
- Pour in the vegetable broth and season with a little salt. Bring to a boil, then bring to a simmer. Cover and cook for 20-25 minutes, until the vegetables are cooked.
- Using a food processor, puree the soup mixture with the milk until smooth. Strain the soup mixture into a clean pot. Salt and Pepper to taste.
- Add the heavy cream and bring the soup to a simmer.
- Serve in bowls and optionally garnish with chopped celery leaves.
Celery Soup
Equipment
- Immersion Blender
Ingredients
- 6 Celery Stick, with leaves
- 1 large Russet Potatoes, peeled
- 1 large Leek, trimmed and washed
- ⅓ Cup Unsalted Butter
- 2 ½ Cup Vegetable Broth
- 1 Cup Milk
- ½ Cup Heavy Whipping Cream
- Salt and White Pepper, to taste
Instructions
- Roughly chop the celery sticks and potato and slice the leek into rings. Optionally keep a few of the celery leaves for garnish.
- In a medium saucepan over medium-low heat, melt the butter. Add the celery, potatoes and leeks and toss to coat in the butter. Cook for about 10 minutes, stirring occasionally until slightly softened.
- Pour in the vegetable broth and season with a little salt. Bring to a boil, then bring to a simmer. Cover and cook for 20-25 minutes, until the vegetables are cooked.
- Using a food processor, puree the soup mixture with the milk until smooth. Strain the soup mixture into a clean pot. Salt and Pepper to taste.
- Add the heavy cream and bring the soup to a simmer.
- Serve in bowls and optionally garnish with chopped celery leaves.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
I love easy recipes and this soup recipe is no different. I love celery soup so decided to make it. It was more than I expected. Very tasty. The potatoes gave it just that little extra that I was looking for in a soup.