Cream of Celery Soup

SoupGluten-FreeLow CarbCelery

Homemade cream of celery soup with celery, onion, leeks, garlic, stock and a little cream.

Photography Credit: Elise Bauer

Time to curl up under a cozy blanket and enjoy a warm bowl of soup. This week’s pick? A classic cream of celery soup.

Like cabbage, celery is an oft neglected vegetable, prized for its place in a mirepoix, but rarely the star of the show. Which is silly when you think about it, given how good celery is in soups. (Can you imagine chicken soup without it?)

How you make cream of celery soup

Celery soup, with a supporting cast of some onion, leeks, and a little cream, is utterly delicious, and the perfect way to warm up on a chilly day.

Cream of Celery Soup Recipe

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Yield: Serves 4 to 5

Taste the raw celery you plan to use in this soup. The celery should be fresh and good on its own, not old or bitter. If you have a particularly tough or bitter bunch of celery, please don't use it in this soup, find another use for it.


  • 3 tablespoons butter, divided into 2 Tbsp and 1 Tbsp
  • 1 cup chopped onion
  • 1 1/2 cups sliced leeks, white and light green parts only
  • 5 cups of chopped celery, and 1 1/2 cups of diced celery  (from one large bunch of celery or two small bunches)
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 4 cups chicken stock
  • 1/2 teaspoon to 1 1/2 teaspoons of salt, to taste
  • 1/4 to 1/3 cup of cream
  • Freshly ground black pepper to taste
  • Fresh chopped chives or parsley for garnish


1 Sauté onions, leeks, 5 cups chopped celery: Melt 2 tablespoons butter in a thick-bottomed 4 to 5 quart pot on medium heat. Add the diced onion, the leeks, and 5 cups of the chopped celery.

Cook on medium heat for 10 minutes until softened. Add the minced garlic and cook for a minute more.

2 Add stock, bay leaves, salt, then simmer: Add the chicken stock and bay leaves to the pot. Taste for salt and add salt. (If you are using unsalted butter and unsalted stock, you will need to add more salt than you expect, if not, maybe just a little salt will be needed.)

Increase heat to bring to a boil, reduce heat to low and cover to maintain a simmer. Simmer for 15 minutes.

3 Braise remaining celery to soften: While the soup is simmering, prepare the extra celery that will be added later to the soup. In a separate small sauté pan, melt 1 tablespoon of butter on medium heat. Add 1 1/2 cups diced celery to the butter.

Ladle 1/2 cup of the simmering stock from the soup pot into the sauté pan. Simmer on low for 5 or 6 minutes to soften the celery. Set aside.

4 Purée soup: Remove the soup pot from heat, let cool slightly. Remove and discard the bay leaves. Working in batches, purée the soup in a blender, filling the blender no more than a third full at a time (keep your hand on the lid so the hot liquid doesn't explode). Return the puréed soup to the pot.

5 Stir in the cream and the braised diced celery.

Taste for salt and add more if needed. Sprinkle with freshly ground black pepper and chopped chives or parsley to serve.

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Chunky Celery Soup from Heidi Swanson of 101 Cookbooks

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

92 Comments / Reviews

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Did you make it? Rate it!

  1. Brookek

    I’m about to make this but am confused with the chopped celery and diced celery? Are these different?

    Show Replies (1)
  2. sherrin

    very flavorful. I didn’t bother blending, but I was ok with that. Dave loved it and we had a bowl each with baked salmon on the side. Thank you!


  3. Melody

    AMAZING! It was soooo fantastic!


  4. J A Gilbert

    Upon discovering four packages of celery in our refrigerator, we looked for a recipe that would use up most of it.
    Followed this recipe as closely as possible, because we didn’t have all the ingredients in our pantry and are following the “stay-in-place” request during the Covid19 outbreak.
    I used 6cups of chopped celery, the right amount of diced celery including all the leaves, 1 1/2 chopped onions, scallions (had no leeks), “better than bouillon” to make the “chicken-stock” called for, 2 big garlic cloves sliced thinly. I made the base as instructed and blended it to smoothness – we didn’t have cream or a substitute: so didn’t use any (and honestly, don’t think you really need it). It was velvetly smooth, creamy and the addition of the sauteed diced celery added a nice bit of crunch for a lovely texture.
    This soup is decadently rich (from the butter used); and flavorful (3 fresh bay leaves).
    We were blown away by how delicious the soup was with simple preparation and short ingredient list.
    Will be making this over and over as we always have celery, and often too much (I’m a sucker for produce!).
    Thank You Elise for sharing your restaurant quality recipe with us. Worth 10 stars!


    Show Replies (1)
  5. Clare

    This was an easy recipe and perfect for the ingredients I had in the fridge to use up. Highly recommend. Very tasty, the whole family loved it!


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