A light and delicious soup made with celery that can be made vegetarian or vegan, with or without cream.
Recipe by Christina Conte on March 16, 2022
Prep time: PT10M
Cook time: PT20M
Total time: PT30M
Rating
4.98 stars (35 reviews)
Keywords
vegan, vegetables, vegetarian
Ingredients
2 Tbsp extra virgin olive oil
1 medium onion ((chopped))
1 ½ cups celery stalks ((chopped))
leaves from the celery stalks ((if you have them leftover))
6 cup vegetable broth ((or chicken stock or broth- or water with 2 tsp of Better Than Bouillon))
2 medium potatoes ((peeled and diced))
1 tsp Kosher salt ((or sea salt to taste))
⅛ tsp black pepper ((freshly ground to taste))
¼ cup cream ((optional, or ½ cup/ 120 ml milk, or ⅓ cup/ 80 ml half and half))
Categories
Soups
Cuisine
British, Scottish
Steps
Put the oil in a large soup pot over medium heat, then add the onion and celery. Sauté for about 5 to 6 minutes, stirring often. You can cover the pot in between stirring.
Add the celery leaves (if using) and cook for another two or three minutes.
Add the broth to the onion and celery, and bring to a simmer.
Next, add the chopped potatoes and continue to simmer, stirring occasionally until potatoes are soft.
Add some salt and pepper to taste. Once the potatoes are cooked, remove from heat and blend with an immersion blender, or place in a traditional blender to puree until smooth. At this point, the soup is ready to eat. However, unless you follow a vegan diet, or someone in your family is lactose intolerant, I would advise adding one of the following, more or less, to your liking: ¼ cup heavy cream (60 ml), or ⅓ cup of half and half (80 ml), or ½ cup of milk (120 ml).
You can serve the soup as is, or with croutons, if you like.
Nutitrion
Serving Size: 1 bowl
Calories: 152 kcal
Carbohydrates: 18 g
Protein: 2 g
Fat: 8 g
Saturated Fat: 3 g
Cholesterol: 11 mg
Sodium: 1356 mg
Sugar: 4 g
Unsaturated Fat: 5 g
Reviews
Karen on 2026-06-06 (5 stars): Loved this soup used one potato and 2 cups cauliflour! Added dill after blending. Delicious!
Donnamarie on 2026-03-18 (5 stars): I have never made or tasted celery soup. I’ve now made it as I had a bunch needed to use and even some celeriac and tasted from this recipe as written (oh except I only had chicken broth/stock but it did not seem to affect the celery flavor). I’ve not added any dairy yet I may at some point. But we’re happy with the results. I used the stick to blend and my husband agreed it’s quite good. More pepper for me. I have a question have you served this cold? I’ll be trying that and let you know. 5 stars because as a soup maker I think it’s quite delicious. Thanks for the idea
Gail Kennedy on 2025-11-18 (5 stars): Excellent and easy. I might add a little less salt next time.
Jeff on 2025-11-04 (5 stars): Very easy, very tasty. A bit messy cleaning out the blender, but a great way to get your fiber and use up that left over celery before it goes bad.
David Whitehouse on 2025-11-02 (5 stars): This was easy and really good. I messed up as the kosher salt was in the back of the cupboard and I was too lazy to dig it out... However, I took the option of adding cream corn and it smoothed out the salt. it was very good. Follow the recipe....my rule! (usually)
Deanna on 2025-10-14 (5 stars): Five star YUMMY!
John Connolly on 2025-10-04 (5 stars): I made it with milk because I didn't have or want cream, it was very tastie and nourishing.
Pat Cline on 2025-06-15 (5 stars): This recipe is outstanding. It is very similar to the potato soup my Father used to make except more celery and less potatoes. We love it and make it often. I do add cream right before serving but is great without as well. It freezes great but don’t add cream before freezing.
