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Cream of Celery Soup Recipe

American · Soup · 40 min total

A velvety, comforting soup that highlights the subtle, earthy flavor of celery, perfect for a light lunch or starter.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 4 cups chopped celery (about 8 stalks)
• 1 medium potato, peeled and diced
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt and freshly ground black pepper to taste
• 1 tablespoon fresh lemon juice (optional)

Instructions

1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add celery and potato; cook for 5 minutes, stirring occasionally.
3. Pour in broth, bring to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches and blend carefully.
5. Stir in heavy cream and heat through over low heat. Season with salt, pepper, and lemon juice if desired.
6. Serve hot, garnished with celery leaves or a drizzle of cream.

Tips

• For a lighter version, substitute half-and-half for heavy cream.
• Store leftovers in the refrigerator for up to 3 days; reheat gently.
• This soup freezes well; omit cream before freezing and add after reheating.

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