Cream of Celery Soup
This is vastly different from the stuff in the can. The potato gives it the creaminess, with just a bit of milk to finish, to give it a velvety texture.
Great way to use up leftover celery.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Soup
Ingredients
Scale
- 1 medium onion, chopped
- 4 large or 5 medium ribs celery, chopped
- 1 smallish potato, peeled, roughly chopped
- 1/2 green bell pepper. 3 thin slices cut for garnish, chop the rest
- 1 1/2 cups (12oz, 360ml) chicken broth
- 1 tsp Herbes de Provence
- 1/4 cup (2oz, 60ml) milk
- 1 tbs butter
Instructions
- Heat butter in a medium saucepan.
- Add onion, celery, green pepper, and sauté until onion is tender, about 5 minutes. Add potato, herbs and broth.
- Bring to a boil, cover, reduce heat.
- Simmer until vegetables are done, about 15 minutes.
- Purée in blender or use an immersion blender.
- Add milk and gently reheat. Do not boil.
- Ladle into bowls, garnish with reserved sliced green pepper and serve.
Notes
The green pepper enhances both the color and the flavor.
Find it online: https://thymeforcookingblog.com/2025/01/cream-of-celery-soup/