This 30-minute gluten free Cream of Celery Soup recipe simply celebrates the unique flavor of celery, which is surprisingly sweet, in this rich, velvety savory soup.
Add the butter to a medium saucepan over medium-high heat. Once it starts to melt, 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. Add the garlic during the last minute, stirring constantly once it’s added.
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.
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.
Serve.
Notes
Recipe Yield: This recipe serves 4 as a starter or appetizer course, or it serves 2 as a lunch. The nutritional information given is based on 4 servings.
Recipe Inspiration: This recipe was inspired by and adapted from the Celery Soup recipe in Real Irish Food by David Bowers.
Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. You can reheat Cream of Celery Soup on the stovetop or in the microwave, but try not to let it come up to a boil to avoid the milk curdling.