Creamy Celery Herb Soup (Print Version)

Silky smooth celery with fresh herbs in a comforting bowl

# What You'll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium onion, chopped
03 - 6 celery stalks, sliced (approximately 14 ounces)
04 - 1 medium potato, peeled and diced
05 - 2 cloves garlic, minced

→ Liquids

06 - 4 cups vegetable broth
07 - 1 cup whole milk or unsweetened plant-based milk

→ Herbs & Seasoning

08 - 1 bay leaf
09 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
10 - 1 tablespoon fresh dill, chopped
11 - 1 tablespoon fresh chives, chopped
12 - Salt to taste
13 - Freshly ground black pepper to taste

→ Finishing

14 - 2 tablespoons heavy cream or crème fraîche, optional
15 - Crusty bread for serving, optional

# How To:

01 - Melt butter in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened but not browned.
02 - Add sliced celery and diced potato to the pot. Cook for 5 to 7 minutes, stirring occasionally, until vegetables begin to soften.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Pour in vegetable broth and add bay leaf. Bring to a simmer, cover, and cook for 15 to 18 minutes until celery and potato are very tender.
05 - Remove bay leaf. Stir in milk and fresh herbs including parsley, dill, and chives. Simmer for 2 additional minutes.
06 - Blend the soup until smooth using an immersion blender, or carefully in batches using a countertop blender.
07 - Return soup to pot. Season with salt and black pepper to taste. Heat gently if needed.
08 - Ladle into bowls, swirl in cream or crème fraîche if desired, and garnish with additional fresh herbs. Serve hot with crusty bread.

# Expert Tips:

01 -
  • The silky texture feels indulgent while the soup itself remains light enough to serve as a starter or pair with a sandwich for a complete meal.
  • You can use those languishing celery stalks that often get forgotten in the produce drawer, turning potential waste into something absolutely delicious.
02 -
  • Blending hot soup can cause pressure to build up in a traditional blender, so either use an immersion blender or blend in small batches with the blender lid slightly vented and covered with a kitchen towel.
  • The soup continues to develop flavor overnight in the refrigerator, making it perfect for make-ahead meals that actually improve with time.
03 -
  • For the most vibrant green color, blanch a handful of fresh spinach or parsley and blend it into the finished soup just before serving, which adds nutritional value while creating a beautiful presentation.
  • Save the tough outer celery stalks specifically for this soup, where long cooking and blending will transform their stringiness into silky perfection, while reserving the tender inner stalks for raw applications.
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