Cream of Celery Soup
Gluten Free Living – 2021
I was looking through my many Gooseberry Patch cookbooks back in early September and came across this easy Cream of Celery Soup recipe. Instead of flour, it uses potatoes to thicken the soup. It’s lightly flavored with salt, pepper and bay leaves, but you can easily add more flavoring if you desire. I was planning on making it for a lunch get-together with a friend. Unfortunately, that didn’t pan out so my husband and I ended up eating it all ourselves. Yum.
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This soup turned out nice and creamy. It was terrific with oyster crackers, but if you need to keep to a gluten free meal, gluten free crackers or bread are wonderful substitutions. Another thing is that this soup recipe didn’t break the bank to make! So many recipes these days use outlandishly expensive ingredients that normal families just can’t afford. This recipe isn’t one of them.
If you’re looking for a delicious soup for cool, winter nights or to serve re-heated for lunches, this one is terrific. It’s also healthy and gluten free. If you need to make the recipe vegan, you can swap out almond milk for the half-and-half in the recipe. Regardless, it’s a down-home comfort food recipe you’re sure to enjoy.
Cream of Celery Soup is smooth, creamy and refreshing.
This soup is great served with oyster crackers, but if you need to keep the recipe gluten free, find a gluten free cracker or bread.
I garnished the soup with some of the cooked celery before serving.
Here’s what I did.
I used these ingredients, plus water.
Melt butter in a large Dutch oven over medium heat. Add green onions and leeks.
Stir to combine and saute veggies a couple of minutes until they’re tender.
Add potatoes, celery and water.
Add salt, pepper and bay leaves.
Bring mixture to a boil and cook about 30 minutes.
Remove bay leaves.
Puree soup with an immersion blender until completely smooth.
Stir in half-and-half.
Serve.
I garnished the soup with some of the celery before pureeing it all.
This easy recipe is healthy and gluten free.
Cream of Celery Soup is a great idea for dinners or lunches. It reheats easily and tastes great.
Here’s the recipe.
CREAM OF CELERY SOUP
(Recipe only slightly adapted from Gooseberry Patch, Country Quick and Easy)
Cream of Celery Soup
Equipment
- 1 Dutch oven with lid
- 1 wooden spoon
- 1 sharp knife to cut vegetables
- 1 immersion blender preferred (or regular blender)
- 1 vegetable peeler
- measuring cups
- measuring spoons
- 1 soup ladle
Ingredients
- 1/2 cup unsalted butter melted (1 stick)
- 4 green onions diced
- 1 bunch celery sliced
- 5 medium potatoes peeled and chopped (this was equivalent to about 4 cups potatoes)
- 1 leek green top removed, washed thoroughly and sliced
- 6 cups water as needed (I used about 6 cups)
- 4 bay leaves
- 1 tsp. Salt and pepper to taste
- 1/2 cup half-and-half
Instructions
- Place butter in the bottom of a large Dutch oven; add onions and leek and sauté over medium heat.
- Stir occasionally.
- Add celery and potatoes.
- Place enough water in Dutch oven to cover vegetables.
- Add bay leaves, salt and pepper.
- Boil over medium heat approximately 30 minutes, or until potatoes are tender.
- Remove bay leaves and discard.
- With an emulsion blender, blend vegetables until smooth.
- Stir in half-and-half.
- Season with extra salt and pepper, if desired.
- Heat through.
- Garnish with additional green onions, or cooked celery, if desired.
Notes
Recipe slightly adapted from Gooseberry Patch, Country Quick and Easy.
© Can’t Stay Out of the Kitchen
Nutrition
We loved the smooth, creamy texture of this soup.
This tasty and delicious soup is economical and not so overly seasoned that there’s many competing flavors.
Sit down to a bowlful today!
You may also enjoy these delicious recipes!
Cream of Celery Soup
Equipment
- 1 Dutch oven with lid
- 1 wooden spoon
- 1 sharp knife to cut vegetables
- 1 immersion blender preferred (or regular blender)
- 1 vegetable peeler
- measuring cups
- measuring spoons
- 1 soup ladle
Ingredients
- 1/2 cup unsalted butter melted (1 stick)
- 4 green onions diced
- 1 bunch celery sliced
- 5 medium potatoes peeled and chopped (this was equivalent to about 4 cups potatoes)
- 1 leek green top removed, washed thoroughly and sliced
- 6 cups water as needed (I used about 6 cups)
- 4 bay leaves
- 1 tsp. Salt and pepper to taste
- 1/2 cup half-and-half
Instructions
- Place butter in the bottom of a large Dutch oven; add onions and leek and sauté over medium heat.
- Stir occasionally.
- Add celery and potatoes.
- Place enough water in Dutch oven to cover vegetables.
- Add bay leaves, salt and pepper.
- Boil over medium heat approximately 30 minutes, or until potatoes are tender.
- Remove bay leaves and discard.
- With an emulsion blender, blend vegetables until smooth.
- Stir in half-and-half.
- Season with extra salt and pepper, if desired.
- Heat through.
- Garnish with additional green onions, or cooked celery, if desired.
4 Comments
Slope Unblocked
February 8, 2023 at 9:57 pm
I was planning to make this for a meeting lunch with a friend.
Teresa Ambra
February 9, 2023 at 7:53 am
Great! it’s a delicious recipe.
gartic phone
July 25, 2022 at 4:49 am
This recipe is amazing, how can you make such a delicious recipe
Teresa
July 25, 2022 at 7:23 am
Right. It is very tasty.