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Cream of Celery Soup Recipe

User Rating 4 Star Rating (15 Reviews)


Cream of celery soup
Roy Hsu/Photographer's Choice RF/Getty Images

Cream of Celery Soup Recipe

This classic cream of celery soup is beautifully aromatic. It makes a great first course, and served with a nice crusty bread it's a meal on its own.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • 1 lb fresh celery
  • 1 medium Russet (or other starchy) potato
  • 2 Tbsp unsalted butter
  • 1 medium onion, peeled and roughly chopped
  • 1 clove garlic, peeled and crushed
  • ½ cup dry white wine
  • 1 qt vegetable, chicken or veal stock
  • Kosher salt and ground white pepper, to taste
  • ¼ cup hot cream


  1. Cut celery into (roughly) same-sized pieces, about ½ inch to 1 inch thick, depending on diameter. Don't worry about precision — the soup is going to be puréed anyway. We just want the pieces to be of uniform size so that they cook evenly. Reserve about 2 Tbsp of celery, finely diced, for garnish.

  2. Peel the potato and cut it into pieces about the same size as the celery.

  3. In a heavy-bottomed soup pot, heat the butter over low-to-medium heat.

  4. Add the onion, garlic and celery and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.

  5. Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.

  6. Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the celery and potatoes are soft enough that they can easily be pierced with a knife. Don't let them get mushy, though.

  7. While the soup is simmering, sauteé the finely diced celery in a little bit of butter, just until tender but so that they still have a slight crunch to them. Set aside.

  8. Remove the soup from heat and purée in a blender, working in batches if necessary.

    Tip: Use care when blending the hot soup as steam can sometimes blow the blender lid off. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the blending speed.

  9. Return puréed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary.

  10. Stir the hot cream into the soup, and season to taste with Kosher salt and white pepper.

  11. Garnish with the diced sautéed celery and serve right away.
Makes about 1½ quarts (6 8-oz. servings) of celery soup.

Note: The soup can be thickened with rice instead of potato. Just substitute about 1/3 cup of uncooked rice for the potato, and simmer the soup until the rice is soft.
User Reviews

Reviews for this section have been closed.

 4 out of 5
Great Soup, Member marciedouglas

What a great soup. For my broth I changed the amounts to 4 cups of vegetable and 2 cups of chicken. I also strained it through a strainer when it was done. This changes the consistency completely. It became velvety smooth. I topped it with some herbed croutons and a bit of blue cheese. Fabulous!! I'm going to make again for a bridal luncheon.

5 out of 5 people found this helpful.

See all 15 reviews

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