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Celery Soup

Created by Chuck,


This soup actually gets it's body from potatoes. It has a great, subtle flavor that makes it perfect for a first course to an important dinner. Can be made ahead.
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At a glance
Main Ingredient
Cooking Method
1 stick of butter
1 bunch celery, strings peeled and diced
2 medium onions, diced
2 pounds potatoes, peeled and diced
6 cups chicken stock
salt and pepper, to taste


Melt the butter in a large saucepan over medium heat. Saute the onions and celery for 5 minutes, then add the potatoes and saute for an additional 5 minutes, being sure to stir occasionally. Add the chicken stock and bring the soup to a boil. Lower the heat immediately and simmer the soup for 30 minutes.

Pour the soup through a sieve, saving the liquid. Put the liquid back in the saucepan. Puree the vegetables in a blender or food processor, and add the puree back into the saucepan. Stor to mix well, and heat through, about 5 minutes.

Additional Tips

Soup can be prepared a day or two ahead of time and refrigerated. It will actually taste better if you allow the flavors to blend and mellow, at least overnight.

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