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Cream of Celery Soup

Cream of Celery Soup

When I was a kid, my favorite canned soup was cream of celery, but sadly it’s been many years since I’ve had it. I wanted to take advantage of the cooler weather and make a batch of this cream of celery soup from a recipe I found on Simply Recipes. I absolutely LOVED how this soup turned out and so did my kids when I served them a bowl after school. Both of my kids deemed this soup really delicious and my son said it was really soothing on his sore throat. I have a feeling this one will be a regular in my house during cold and flu season.

Cream of Celery Soup

How to Make Cream of Celery Soup

Make the celery soup by adding two tablespoons of butter to a heavy-bottomed pot over medium heat. Add the 5 cups of celery,  leek, and onion to the pot. Cook, stirring occasionally, for 10 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Add the chicken broth and bay leaves. Bring to a boil then reduce heat to low and simmer until the veggies are very tender, about 30 minutes.

Braise the remaining celery, by heating the last tablespoon of butter in a small skillet over medium heat. Add the finely diced celery and cook, stirring often, for 1 minute. Add 1/2 cup of the soup liquid to the pan to allow the celery to braise while the soup is simmering. Reduce the heat to simmer.

Cream of Celery Soup

Blend the soup when the veggies are very tender. Remove the bay leaves from the soup and blend in batches with a very high-powered blender until creamy and smooth. Add the cream to the soup and taste. Season with sea salt and freshly cracked pepper to taste. Add the braised celery and stir to combine. Ladle into bowls and serve immediately. Enjoy.

Cream of Celery Soup

Cream of Celery Soup

Cream of Celery Soup

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Soup
Servings: 4
Author: Pam - For the Love of Cooking / Original by Simply Recipes

Ingredients

  • 3 tbsp butter divided
  • 5 1/2 cups of celery chopped + 1 cup celery, finely diced (1 large bunch)
  • 1 1/2 cups sliced leeks white and light green parts only, sliced
  • 1/2 sweet yellow onion diced
  • 2 cloves garlic minced
  • 2 bay leaves
  • 4 cups chicken broth
  • 1/4 cup of cream
  • Sea salt and freshly cracked black pepper to taste

Instructions

  • Make the celery soup
    by adding two tablespoons of butter to a heavy-bottomed pot over medium heat.
  • Add the 5 cups of celery, leek, and onion to the pot. Cook, stirring occasionally, for 10 minutes.
  • Add the garlic and cook, stirring constantly, for 1 minute.
  • Add the chicken broth and bay leaves.
  • Bring to a boil then reduce heat to low and simmer until the veggies are very tender, about 30 minutes.
  • Braise the remaining celery
    while the soup is simmering, by heating the last tablespoon of butter in a small skillet over medium heat.
  • Add the finely diced celery and cook, stirring often, for 1 minute.
  • Add 1/2 cup of the soup liquid to the pan to allow the celery to braise while the soup is simmering. Reduce the heat to simmer.
  • Blend the soup when the veggies are very tender.
  • Remove the bay leaves from the soup and blend in batches with a very high-powered blender until creamy and smooth.
  • Add the cream to the soup and taste.
  • Season with sea salt and freshly cracked pepper to taste.
  • Add the braised celery and stir to combine.
  • Ladle into bowls and serve immediately. Enjoy.
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10 Comments

  1. I also enjoyed the canned version as a kid but don’t think I’ve had it since – yours looks very good.

  2. Question Pam – Two types of onion (not the leeks) is listed in the ingredient list but only one in the directions. Should we use two different types of onions?

    1. Jovina,

      Great eye! Ignore the first 1 cup of onion (it has been deleted). I used 1/2 sweet yellow onion diced (about 1 cup).

      Pam

  3. I used the canned version for the absolute best tuna casserole on the planet. So I appreciate Cream of Celery! Looks easy and like it hits the spot.

  4. i don’t think i’ve even used cream of celery in a casserole, much less tasted it plain! now i’m intrigued…