Cozy Celery Soup
Celery soup is a 6-ingredient soup recipe that is healthy, cozy, and delicious. It's a budget-friendly recipe that takes 30 minutes to make and is always a hit at the table.
A head of celery will last for AGES in your crisper. If you've discovered a bunch of celery that you bought then forgot about, this is a great recipe to transform it into something delicious. It's also low in calories and full of vitamins and antioxidants, which makes this a healthy veggie soup recipe.
Why we love this celery soup recipe
- It's creamy without having to add cream. (We use potatoes instead.)
- From start to finish you'll have this soup ready to eat in less than 30 minutes.
- Made with ingredients that you'll likely find in your fridge and pantry right now.
- It's high in cozy vibes.
- Read: this is as close to a hug as your going to get from dinner.
- Pairs ridiculously well with our favorite easy Irish soda bread or our no yeast bread with herb and cheese.
How to make celery soup
This is one of the most simple soup recipes.
- Quickly saute the onion and garlic.
- Add the celery, potatoes, and stock and simmer until the veggies are soft.
- Blend then season with salt and pepper.
READ MORE: Asparagus Soup
Is this a cream of celery soup recipe
Technically, cream of celery soup has (you guessed it!) cream in the ingredients. Instead of cream, this recipe uses potatoes to make the soup beautifully creamy.
Can I freeze celery for soup?
Yes! When you thaw frozen celery, it will turn limp. But it still works great in blended recipes, like this celery soup.
Favorite easy soup recipes
- Carrot Soup with Coconut and Ginger
- Healthier Creamy Tortellini Soup
- Chicken Vegetable Soup
- Best Kale Minestrone Soup Recipe
- Coconut Curried Cauliflower Soup
Cozy Celery Soup
If you love this recipe as much as we do, let us know with a 5-star rating!
- 2 tablespoons butter, olive oil for vegan, ghee for Whole30
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 8 cups chopped celery, about 12 stalks
- 1 lb potatoes, peeled and diced
- 4 cups chicken or vegetable stock
- Optional ½ cup parsley, for color
- Sea salt and pepper, to taste
- To serve: dill and sour cream
- Heat the butter in a large pot over medium-high heat. Add the onion and let it cook for 3 minutes. Add the garlic and cook for 1 minute more.2 tablespoons butter, 1 medium onion, 4 cloves garlic
- Add the celery, potatoes, and stock to the pot and bring it to a boil. Reduce the heat, cover the pot, and simmer for 15 minutes, or until the potatoes and celery are soft.8 cups chopped celery, 1 lb potatoes, 4 cups chicken or vegetable stock
- Add the parsley to the pot (if using) then blend the soup either with an immersion blender or in small batches in your blender. Season to to taste with salt and pepper. Serve with a dollop of sour cream and some fresh dill over top.Optional ½ cup parsley, Sea salt and pepper, To serve: dill and sour cream
We cooked it tonight after a day skiing – amazingly easy quick and fulfilling!!! Everyone asked for second helping :))
Absolutely LOVE this combination!! I did not puree but left all whole pieces, love the slight crunch of the celery. I also added 3 parsnips to the mix and added cardamon spice. So delicious. Such a subtle clean tasting soup. I’ve made 3 batches so far and frozen many servings to have thru the cooler days
Thank you for posting this recipe, this was just what I was looking for, an easy and very tasty celery soup. My husband and I appreciated that we could get lots of flavor and creaminess without using milk or cream. I have to admit to adding some ingredients mentioned by other reviewers; a bay leaf, a 1/2 tsp of dried thyme and 1 tsp of lightly crushed fennel seeds. Yummy!
I wasn’t going to comment as I didn’t follow the recipe exactly, but it felt rude adding to other people’s comments and not putting a review properly :). Firstly I wanted to say despite my misgivings about whizzed celery (and my alterations), this soup is a winner! My top tip is to use a food processor/Vitamix or whizz twice using less powerful equipment (a stick blender was what I used) as the celery was still stringy after the first whizz when hot. I love the fact it uses up a lot of “tough”/outer celery stems on a small scale – I have a reasonable amount of soup to eat for 2 people and I can change the flavours up easily: You can add butter for richness or olive oil for Italian style. Add 1 dried bay leaf, 1/2tbsp fresh thyme and 1/2tsp ground fennel (a personal favourite). Add oat milk for creaminess (I found adding dairy milk changed the flavour after defrosting). Keep it simple as written, replace potatoes with cooked white beans or lastly add fresh spinach and/or fresh parsley and fresh dill to give you a different final flavour. Thank you for the suggestion, I never knew celery would work whizzed 🙂
So easy and so very good! Flavor was right on. I will make this again.
Amazing celery soup. So creamy and tasty, so will make it again and again.
It’s my first time making celery soup, I had no idea it would be so good. I mean really good. This is so healthy and very low on the food chain ie cheap. I love it. I added 2 cups of baby kale and spinach and a little more stock. This recipe will be so easy to riff on. Thank you!!
It needed something I add cheese this made the soup
Thanks for sharing
I’m making this recipe for the 4th time. IT IS the best of the best and so easy to make. Thank you
I don’t have white potatoes on hand. Could I use sweet potatoes intead?
I don’t think sweet potatoes will work as the flavor will be quite strong.
I have never put white potatoes into soup. Instead I use cooked chickpeas (great with curry spices), cooked cannellini/white kidney beans (great with herbs/It milk soupalian style), raw red split lentils (works with any flavour) or cooked green lentils (great in veggie soups such as spinach, pea, mixed veg). Hope that gives you some ideas 🙂
I’m diabetic and would like to make this recipe, could I replace the potatoes with cooked quinoa and if I can how much do you think I should put in the soup.
I’m not sure if quinoa will blend into the soup as well as potatoes. But I think parsnips would be a good low glycemic option!
I have added cooked quinoa to my ready made soup for ‘broth’ rather than soupw with bread. I haven’t whizzed quinoa into the soup. I have never put white potatoes into soup. Instead I use cooked chickpeas (great with curry spices), cooked cannellini/white kidney beans (great with herbs/Italian style), raw red split lentils (works with any flavour) or cooked green lentils (great in veggie soups such as spinach, pea, mixed veg). Hope that gives you some ideas 🙂
This is a keeper! So fast and easy, so delicious and satisfying. Oh and healthy, too!!
Just as stated, quick, easy, healthy and delicious! I was looking for a use for my excess celery and this was perfect! Thanks for the recipe!
Kristen, I do not eat potatoes, so could i use rice instead of potatoes?
Anne Y. Williams
If you have a high powered blender then rice might work. I’d be a little worried that the texture would be slightly gritty with rice, but it’s definitely worth a shot!
I am always on the lookout for simple but yet healthy recipes. This is absolutely one of them. So simple to make and sooooo amazingly delicious. I was able to use up all the celery from my vegetable garden at the end of the season. Thanks Kristen!
You’re very welcome!
Can you freeze the prepared soup?
While I haven’t tried it, I don’t recommend it. Soups made with potatoes don’t typically freeze well as potatoes become grainy when frozen.
This was surprisingly good! We had some celery in the fridge that needed to be used and this is what we did with it. Will make it again!
That’s wonderful to hear!
This was super easy to make and so delicious. I added a lemon blueberry Irish Soda bread I had picked up at Sprouts. Boy was that a great suggestion. I’ll be making this again.
That is so wonderful to hear! Yay!
Hi this looks delicious! I have everything except the potatoes… could I replace with dairy cream since I have that and how much?
You could definitely add cream to this recipe. While I haven’t tried it, I would suggest starting with ½ cup and adding more to taste. 🙂