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Velvety Cream of Celery Soup: The Best Homemade Comfort Meal

A close-up of a bowl of creamy, velvety celery soup topped with a generous mound of fresh chopped parsley.
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Skip the can and make this easy homemade cream of celery soup. It delivers a luxuriously smooth, velvety texture and deep flavor, perfect for a quick weeknight dinner or comforting lunch.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 6 cups fresh celery, chopped (about 2 large bunches)
  • 1 medium Russet potato, peeled and diced
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the chopped celery and diced potato to the pot. Stir to coat with the butter. Cook for 5 minutes, stirring occasionally.
  3. Pour in the chicken broth. Add the salt and pepper. Bring the mixture to a boil, then reduce heat, cover, and simmer until the celery and potatoes are very tender, about 15 to 20 minutes.
  4. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, returning it to the pot.
  5. In a small bowl, whisk the flour into the heavy cream until no lumps remain. This is your thickening slurry.
  6. Return the pot to low heat. Slowly whisk the cream and flour mixture into the soup. Stir constantly until the soup thickens slightly, about 3 to 5 minutes. Do not let the soup boil after adding the cream.
  7. Taste and adjust salt and pepper as needed. Serve hot, garnished with fresh parsley.

Notes

  • For an extra smooth texture, press the finished soup through a fine-mesh sieve before adding the cream.
  • If you want a lighter soup, substitute half-and-half for the heavy cream, or use a plant-based milk for a dairy-free version.
  • This soup freezes well. Cool completely before storing in airtight containers.

Nutrition

Find it online: https://cheffinity.com/velvety-celery-soup-recipe-easy-homemade/