Cream of Celery Soup {Gluten-Free}
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Cook time: 
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Yield: 2 servings as a light meal, or 4 to 6 servings as a starter
Gluten-Free Cream of Celery Soup celebrates the simple flavor of celery, which is surprisingly sweet, in this rich, velvety soup.
  • 4 tablespoons unsalted butter
  • 4 large stalks celery, thinly sliced (about 2 heaping cups sliced)
  • 1 large (3/4 to 1 lb/340 to 450 g) russet potato, peeled and cubed
  • 1 medium onion, chopped
  • 2 to 3 cloves garlic, minced
  • 2 cups (475 ml) low-sodium chicken or vegetable stock (I used Swanson)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pinch nutmeg
  • 1 bay leaf
  • 1 cup (240 ml) whole milk
  1. Add the butter to a medium saucepan over medium-high heat. Add the celery, potato, and onion, cover the pan, and cook until the vegetables are starting to soften but not brown, about 5 minutes, stirring occasionally. Stir in the garlic during the last minute, and stir constantly once it’s added.
  2. Add the stock, salt, pepper, nutmeg, and bay leaf. Bring to a boil, and then cover the saucepan, turn the heat down to simmer, and cook until the vegetables are tender, about 15 minutes.
  3. Stir in the milk and heat a couple minutes until steaming, being careful not to let the soup boil after the milk is added so the milk doesn’t curdle. Use a fork to mash a few of the potatoes against the side of the saucepan to thicken the soup a bit.
  4. Serve.
Recipe inspired by and adapted from David Bowers' recipe for Celery Soup in Real Irish Food.
Recipe by An Edible Mosaic™ at