Cream of Celery Soup Recipe

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.

Course Soup

Cuisine Irish

Keyword Cream of Celery Soup, Cream of Celery Soup Recipe, Gluten Free Cream of Celery Soup

Prep Time 10

Cook Time 20

Servings servings

Calories 243kcal

Author Faith Gorsky

Ingredients

4 tablespoons unsalted butter
4 large stalks celery thinly sliced (about 2 heaping cups sliced)
1 large russet potato peeled and cubed (about 3/4 to 1 pound)
1 medium onion chopped
3 cloves garlic minced
2 cups chicken stock or vegetable stock to keep it vegetarian
1 teaspoon salt
1/4 teaspoon black pepper
1/16 teaspoon nutmeg
1 bay leaf
1 cup whole milk or half and half to make it extra luscious

US Customary - Metric

Instructions

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.

Nutrition