Cozy Celery Soup
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Celery soup is a cozy, delicious 6-ingredient recipe. It’s a budget-friendly recipe that takes 30 minutes to make and is always a hit at the table.
A head of celery lasts forever in the crisper, so if you’ve uncovered a bunch you bought and forgot about, this recipe is the perfect way to turn it into something delicious.
This celery soup is creamy without any cream (potatoes do all the work), and it’s ready in under 30 minutes from start to finish. It’s made with simple fridge and pantry staples, has serious cozy energy, and honestly feels like a hug in a bowl. I love serving it with garlic bread or a slice of cheesy no-yeast bread for a comforting dinner.
Another simple vegetable soup you might like is my 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.
Cozy Celery Soup Recipe
Ingredients
Instructions
- 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, Dill and sour cream
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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 🙂
*proper review
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 good 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.
Just as stated, quick, easy, 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?
Sincerely,
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 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?
Thank you!
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. 🙂