Cream of Celery Soup
Cream of Celery Soup is a healthy and delicious soup that's perfect for cold, winter nights. This recipe reheats well for lunches, too. It's thickened with potatoes rather than flour so it's gluten free. Additionally, it's very economical and won't break the bank to make! This smooth and creamy soup is just what the doctor ordered when you're looking for something hot to warm you up during the cooler months of the year.
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-label]Nutrition
Calories: 234kcalCarbohydrates: 26gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 36mgSodium: 274mgPotassium: 634mgFiber: 3gSugar: 2gVitamin A: 682IUVitamin C: 29mgCalcium: 54mgIron: 1mg
Tried this recipe?Let us know how it was!