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I had a veggie delivery with more celery! Used a bunch…sautéed….added a vegan cream of potato soup to the sautéed celery & onion. Delicious! Thank you
I’m about to make this but am confused with the chopped celery and diced celery? Are these different?
Ah, yes, I see your confusion. They ARE different: the 5 cups of chopped celery are sauteed in step 1. This part gets pureed into the soup later, so the cut does not need to be as precise.
And the 1-1/2 cups diced celery is braised in Step 3. You set is aside to garnish the pureed soup. That’s why it’s in the pretty dice. Hope that makes sense!
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!
AMAZING! It was soooo fantastic!
AMAZING SOUP!! A MUST MAKE!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!
You are so very welcome J A, I’m delighted you enjoyed the soup!
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!
Yummmmmm…this soup is delicious…..just the way it is! And great for my keto diet!!!!
Wow. Very very delicious.
I added small diced potatoes and leeks to the celery saute and a nice amount of white pepper to the pot. I am not a cook. It was delicious.
Thanks for a yummy soup recipe!
This is outrageous! Note – I adapted slightly. I needed condensed cream of celery for a recipe, so I followed this recipe, but added flour to the vegetables after they sweat, then added half of the liquid but used one cup milk and one cup broth – actually just water with a maggi chicken broth cube. Then simmered as it said, didn’t purée, and added cream at the end. The flavor combo here is so good. All it needs is salt and pepper, no spices or anything. This is the perfect base for recreating a canned condensed soup recipe. I’m shocked how good it is. Thank you!
I am looking for the number of carbs per serving in your cream of celery soup
Hello! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!
This recipe was so delicious, can I follow this same recipe to make potato soup? or cream of broccoli soup?
Hi Ivonne, I’m so glad you liked the recipe! You could play with the recipe to incorporate potatoes or broccoli, adding some with the stock in the second step, and then cooking until done. You might also like to check out my Potato Leek Soup.
yummy and delicious!!
It was tasty excellent flavor added a little cyanean pepper to further enhance it
Thank you for a celery soup recipe that has no potatoes!
Love this recipe. Lost my mother’s version so happy to find this one. I didn’t have leeks so used two onions. I skipped the extra step of sautéing the other celery separately; instead after simmering, I removed about 2 1/2 cups, puréed what was in the pot with an immersion blender, then returned the 2 1/2 cups back to the pot. Used chicken soup base instead of salt and added a teaspoon of Old Bay.
I just found this site when searching for a celery soup about an hour ago. Since then I’ve made the soup and it is stunningly delicious! So much so that I’ve signed up for newsletters though I’m reluctant to do that these days due to overflowing inbox. Delicious!! Good homemade stock is, of course, essential.
Hi, Barbara! Thanks for letting us know you enjoyed the soup, and for signing up for the newsletters. I completely understand your inbox concerns. Hopefully, our newsletters will be worth it for you!
Do you think I could substitute low fat yogurt for the cream? Or something else?
Hi Carol — Low-fat yogurt wouldn’t give you the same consistency and it would be a bit tangy. You could reduce the butter by 1 tablespoon, and replace the cream with half and half. It still won’t be quite as velvety as if you used all the butter and cream, but it would still be delicious.
Hi! I’m thinking of making this tonight as I have leftover celery in my fridge. I do not have leeks however. Do you think I could make it without leeks by increasing the amount of celery or onions? Or do you recommend a different substitute ?
I would increase the onions, or use green onions/scallions if you have them, if possible. Barring that, you could increase the celery. Thanks for your question, Sofia!
Hi Elise, My husband and I are on a keto diet and was wonder if you have any of the nutrient info. This looks so yummy. I haven’t had cream of celery since I was a kid. Can’t wait!!!
Hi, Toni! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!