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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!
This stuff is just Super! I had wanted to learn how to make ‘creme of fill-in-the-blank’ soup for a while, and this was the perfect introduction. Thanks very much!
OMG made it tonight and my husband and I LOVE it! Do you have recipe for potato leek soup.
Hi, Dorothy! Glad you liked it! Here’s our recipe for Potato Leek Soup. Enjoy!
Made it and omg I’m in love ❤️
I had leftover celery. I really enjoyed this soup with the addition of some chilli.
Just so delicious! Made as per recipe, and added less than an eighth of a tsp. red pepper flakes. Will definitely make again !
I really enjoyed this soup. I am making it for a second time for dinner tonight :) I think the recipe is forgiving if you don’t have the exact amounts of celery, leeks or onion, too.
Delicious! Made it just as written! Will definitely make again!!
I did not change a thing and it turned out awesome. Everyone loved it and it has quickly become a favorite! My daughters now ask for this to take back to college with them.
Well I had a small orange sweet pepper so I chopped it up and threw it in my instant pot pressure cooker. I didn’t pre salute anything just throw it in my pressure cooker. Pressurized for 15 min could have done with 10. Poured it in my vitamix blender added a bit of cheddar cheese grated on top with a little cream. REally very good. Will make this again.
I rarely rate the recipes I find on line but HAD to with this one. I grew up on the Campbells soup variety and had fond memories of it (gross, I know)was craving some recently, but thought I’d see if I could find a recipe for one instead. OMG……..didn’t disappoint!
I substituted 1 large shallot for the garlic and included all the celery leaves (a good 3/4 cup). Probably threw in an extra cup of broth. After pureeing it in the Vitamix, I didn’t even need to add the cream, although I threw in a couple Tbsp just for decadence!Tons of black pepper and some parsley and it was perfection! Excellent, Elise!
Awesome added shiitake mushrooms and a Smokey turkey stock, gave it a nice base note.
Love this recipe! Also love the soup bowl in the pic, may I ask what pattern this is?
Thanks Stacey! The bowl pictured is a Ralph Lauren Empire china pattern.
great soup!Used all the tops of the celery and followed the recipe : Lovely. Hate waste! And I don’t usually like celery!
Fabulous!! And I ended up not adding the cream! Followed it otherwise, and I am running to the store to buy more celery/leeks to make it again. Thanks!
I didn’t do precise measurements, but used the ingredients to taste. I loved it.
I substituted coconut cream for the cream because my husband and I avoid dairy and we both loved this soup!! Will definitely make it again and again!
Hi Dana, thanks for sharing your substitution! I’m so glad to know that it works well with coconut cream.
I am an experienced cook, but I cannot figure out what I did wrong. The consistency is off, the closest thing that is of like consistency is applesauce, not the creaminess that I desired. If anyone has a possible suggestion I am willing to try the recipe again. The flavor is there, definitely more adult like. I really wanted this to work, I am making a seafood recipe and it calls for cream of celery soup. FYI, I pureed it long enough, so that is not the problem.
Hi Karla, I’m using a high powered blender which really helps to make the soup smooth. With a regular blender or stick blender, you may need to take the extra step of pushing the soup through a sieve to get a smoother consistency.
I’ve noticed that if milk boils it becomes the consistency of applesauce. My guess would be that the soup was hot enough to do this to the cream; try letting it cool some more before adding the cream.
I find if I use the blender and purée its more creamy. If I use my food processor it’s more to the applesauce side. Which did you use??