Submit your question or review below. Love recipes that are both simple and delicious! I make it all the time. This celery soup is simple with very few ingredients. Thanks for a great recipe! Heat oil in a pot; add garlic, leek and saute until tender. I made it same as you 35/=40 Once the potatoes are cooked, remove from heat and blend with an immersion blender, or place in a traditional blender to puree until smooth. It's a hearty vegetarian meal ready in under half an hour! Add the onion and let it cook for 3 minutes. Will make this again and try your other recipes on this website! Serve warm. Add the 2 cups of vegetable stock. Add the mushrooms and cook for 8-10 minutes. Stir in the flour and cook for 1 to 2 minutes, stirring occasionally. I made a 4 lb pot same recipe as yours .. I've already shared the recipe with friends via email and on Facebook. Have made twice this week! Campbell's Cream of Celery Soup can be used as a base for a variety of dishes, from soups to casseroles and other cooked foods. Directions In a Dutch oven, cook the potatoes, carrots and celery in water until tender, 15-20 minutes. Serve garnished with chopped parsley and a dollop yogurt, if desired. Here's the best way to cut potatoes for instant pot potato and celery soup: 1) Peel the potatoes and cut them into 1/2 inch slices. Hi! Add water or chicken stock, I used one can of chicken stock and the rest water. Method STEP 1 Heat the oil in a large saucepan over a medium heat, tip in the celery, garlic and potatoes and coat in the oil. Season to taste with salt and pepper. Delicious soup under any circumstances! In the land of Oz we call scallions spring onions! Heat the remaining 1 tablespoon oil in a large pot. Cover and simmer on low (should still be slightly bubbling) for 30 minutes. Use an immersion blender to blend the soup, making it as creamy or chunky as you'd like. Add the remaining water to the puree, transfer the soup to a sauce pan and bring the soup to a boil. Method STEP 1 Melt the butter in a large saucepan over a low heat. I recently posted a cheddar cauliflower soup recipe that I can't wait to re-try with potatoes! This creamy celery soup recipe with potato. Meanwhile, in a large pot over high heat, add olive oil, garlic and onions. Stir in half of the bacon. 3 cups cubed peeled potatoes 1 small carrot, grated 1/2 cup chopped onion 1 tablespoon dried parsley flakes 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon celery seed 1 can (14-1/2 ounces) chicken broth 3 tablespoons all-purpose flour 3 cups 2% milk 8 ounces Velveeta, cubed 2 green onions, thinly sliced, optional Buy Ingredients Stir, and enjoy! My family loved it! Because I had a Chopped moment at the supermarket. Pure with an immersion blender or in batches in a blender. Add milk and stir well. Keep stirring every 3-4 minutes so that it doesn't stick to the pot. Make the white sauce (bechamel). Opt out or contact us anytime. Add the onion, celery and garlic and cook, stirring occasionally, for 5 to 6 minutes until the onions are transparent. Add 6 cups of chicken broth and seasonings. Bada bing bada boom! Featured in: What to Do With the Rest of That Celery, 159 calories; 7 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 7 grams protein; 739 milligrams sodium. Stir into hot potatoes until fully incorporated, breaking up some of the potatoes. Saute half a cup of diced celery while the soup cooks. I also wanted this potato celery soupto besimple like mostof my soup recipes; easy and healthy go to recipes for busy work days. This soup freezes really well, but also stores well in the fridge. Add the reserved cup of diced celery to the pan, and cook on low heat for at least ten minutes, or until it's soft and fragrant. Cook for 2-3 minutes, until onions are translucent. STEP 2 Melt 2 tablespoons of the butter in a thick-bottomed 4 to 5 quart pot on medium heat. Add the celery to the onion mixture and let it saute for about 3 minutes. Most people like cream of mushrooms but I had a penchant for cream of celery. Then, add the garlic, tomato paste, oregano, thyme, cumin and black pepper. Stir for another 2 minutes. Something about creamy celery soup on a cold day (yes we're having cold days and snow here in Calgary already!) Reduce heat, cover, and simmer until vegetables are tender, about 40 minutes. Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. Whisk together the evaporated milk and flour. Whisk into the simmering soup and simmer 1 minute. Turn the heat to high and bring to a boil. Add the minced garlic and cook for a minute more. Tasted great and I shall make it again. Busy Creating Memories. 4. STEP 2 Pour the stock into the pan and add the bay leaf. Boil on low for 15 minutes. Wash, peel, and chop carrots and potatoes and add into pot. Each comment has to be manually approved before it is posted. Tara Parker-Pope, "Vegan Holiday Kitchen", Florence Fabricant, Dogfish Head Brewery Brewpub. Then pour beans into a colander and rinse them out well to remove any of the remaining liquid. Stir in the flour, salt and pepper; gradually add milk. Stir in potatoes, celery roots, thyme, and bay leaf. Bring to a boil and cook until potatoes are tender, 20 to 25 minutes. That notion vanished the moment I tasted it right from the pot. I searched for a recipe for "old celery" and this came up. Open the can of cannellini beans and drain out the liquid. Like Linda K., I didn't have celery seeds so took her tip about using the celery leaves. Start by adding a little you can always add more later if you want! Heat the oil in a large saucepan, fry the onion for about a minute before adding the garlic and fry until glassy and fragrant. Add cream, lemon juice, and seasoning to taste. Eric Kim, Featured in: This Simple, Perfect Potato Soup Will Feed Your Soul All Weekend. They asked me to include it in our favorite recipe rotation! Thank you so much for sharing! Add the potatoes and broth. Follow Pickled Plum on Instagram, snap a photo, and tag it#pickledplum. Cut and clean a whole bunch of celery, toss it into a slow cooker along with some peeled potatoes, diced onion, and garlic. Absolutely delicious! Stir in garlic and cook just until fragrant, stirring constantly (about 30 seconds). To make celery soup, you don't need a ton of ingredients. In a largish pan melt the butter over a low heat. Method. Lovely and rich and its terrific to get that result without having used milk or cream. Fill blender halfway with soup. 2) Cut off the ends of the celery, remove any leaves and chop it into 1-inch pieces. Good base soup - a lot like cream of celery soup, but not as heavy. Heat olive oil and butter in a large pot over medium heat. Melt butter in a large soup pot or dutch oven. Your email address will not be published. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. This is a great soup - did not have celery seeds so chopped up the fresh celery leaves, made it with shallots, added water and cut strips of fresh spinach! I made This soup today. Add the chopped potatoes, celery root, and bay leaf. Add the cauliflower and celery and cook on medium heat, stirring occasionally, for about 3 minutes. Blend until smooth and chunks of vegetables are gone. Ill make it again. Add the potatoes, salt and pepper, and cook for about 5 minutes more. Cover and simmer on low (should still be slightly bubbling) for 30 minutes. Creamy celery soup freezes well, or you can keep it in the fridge for up to 5 days. Stir. Make sure not to color veggies while cooking. Here's more info on buying and storing celery if you want to find out more! This recipe is lit. Thanks Eric! Sprinkle with minced chives or chervil if you wish, and serve. Add the carrots. In a stockpot over medium heat onions, celery and garlic in 1 tablespoon of butter until semi soft (3-4 minutes. While the soup simmers, slice the chard into thin strips. Ive been wondering what scallions too but I found the description in the comments section. Add garlic and cook until fragrant, about 1 minute. Boil the potatoes until cooked through. In a large, heavy-bottomed pot, heat the oil over medium heat. Add onions and garlic cloves and saut gently until soft. Ingredients 6 (300 g) small celery stalk, halved 2 garlic cloves, peeled 1 (260 g) medium russet potatoes, steamed, peeled, halved, divided 1 slice (30 g) yellow onion, 1/2" thick 2 cup (600 ml) vegetable stock 1 cup (240 ml) cashew milk , or milk of choice teaspoon salt, optional teaspoon ground black pepper Directions Bring to a boil and then reduce the heat to a simmer. Not sure about California and the Northwest. made this soup! Caroline has been featured on Bon Appetit, Shape Magazine, Self, Today Show, and more. I cooked this is the slowcooker overnight and pured in the morning. Using fresh, good quality celery really makes a difference in the taste of this soup! Celery should be a bright yet pale green when you buy it, without wilting in the stems. See our Privacy Policy. Add the celery, potato, bay leaves and thyme, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Next time I'd stick with 1 lb. As soon as the stock boils, reduce the heat to medium low and simmer for about 20 minutes, or until the potato and celery root cubes are completely tender. Cook until the potatoes until softened, being sure to stir the soup regularly so that the bottom does not burn. Add the leeks, celery, and garlic and cook, stirring occasionally, until the vegetables are tender, 5 to 7 minutes. Add the potatoes, garlic, and bouquet garni. I used an immersion blender and left it chunky. Season with salt, and pepper, and add the dry thyme. Bring to a boil, and let simmer for at least 20 minutes or until the potatoes are soft enough to put a fork through. The celery is definitely the star here and there isnt a whole lot else going on, and as such I found it a perfect starting point for something really fun. Heat Oil and cook veggies for ten minutes. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This was so good that my husband ate it all before I could get any. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Season with 1/2 teaspoon salt. I would do the same as Campbells: blend the soup until its creamy, using 2% milk and boil some chopped celery separately to add in the end, for texture. First chop the celery into 1/2 inch pieces, peel the potato and cut into cubes, cut the onion roughly into cubes.Heat the sauce pan with butter, add the onions and saute till it becomes translucent. Then strain through a medium strainer (this step is important; otherwise the soup will be stringy), using a pestle or the bottom of a ladle to push the soup through. In much of the center of the US, we call them spring onions, too. set the extra half a cup of celery to the side to begin with, use at least this much, or more, to taste, Or less, depending on how thick you want your soup. Directions Step 1 Heat butter in a large (4-quart) saucepan over medium heat. It was a very bad vegetable day at the supermarket; very few options were available, Id never seen the store so empty! Then add the mushrooms and garlic, and saut for 4 more minutes, stirring occasionally. Once it is melted, add 1/2 cup flour and use a whisk to stir it together into a paste. Add the turmeric powder and stir well. Since celery goes with pretty much anything savory theres a lot you can do here! Now add the potatoes, vegetable broth and water - the veggies should be very nearly covered with the liquid. Serve hot. Add teaspoon kosher salt after the first 5 minutes. I want to see! Your email address will not be published. Add the flour to the cooking vegetables, and mix for another minute. Cook on medium heat for at least five minutes, careful not to let it burn. The extra half cup of celery that you'll set to the side should be diced into smaller pieces than the other two cups of celery. What does cream of celery soup taste like? Add to the soup along with the remaining 3 cups stock. Serve chunky-style or pure the mixture with a stick blender and reheat. Simmer 2-3 minutes. Cook this mixture for 1-3 minutes, stirring constantly. When the soup is ready, let it cool for at least five minutes. Add the chicken stock, potatoes, Italian seasoning, bay leaf, cooked sausage, and stir well to combine. Now, add celery, coriander leaves, black pepper, salt, a dash of cayenne, and mix well. Leave a Private Note on this recipe and see it here. If you want to make a vegan soup recipe, potatoes can give it the creamy texture you wouldn't get otherwise. Season soup with thyme, seasoning blend, salt, and pepper. Chelsea Kram XO&So: Vegetarian Comfort Food. Bring to simmering point, cover once more and cook very gently for . Turn the heat back on low, add boiled chopped celery, season with salt and pepper, and serve topped with a few scallions. Add the chIcken broth and bay leaves, and bring to a boil. Return to the pot, stir with a whisk to even out the texture, heat through and season well with salt and pepper. Sign up for our newsletter and youll get new content delivered by email weekly, helpful tips, PLUS my FREE ecookbook! Add the potatoes and cook for 5 minutes. Baked Goat Cheese Dip Appetizer: Your New Favorite Recipe! Add the potatoes and celery root and cook for a couple of minutes, then add the stock. It usually thickens up a bit once in the fridge add milk if you want to thin it out. Thanks. Add the olive oil, carrots, onion, and celery to the pan, and stir to combine. 1.Saute celery and onions in oil until softened. Add vegetable broth, stir and bring to boil. Stir in the flour and cook for another minute. Then I thought about an old favorite of mine: Campbells cream of celery soup. Or so I thought, this is delicious soup, will for sure save this recipe. . Add the olive oil, then carrots, celery, onion and sweet potato. Strain the pureed soup to remove any residue or fibre. Get recipes, tips and NYT special offers delivered straight to your inbox. Next comes the lentils and chicken broth. (-) Information is not currently available for this nutrient. Substituted gold potatoes for russet potatoes just because I prefer them. Simmer for 20 minutes. Bring a medium pot of water to boil and add potatoes. Melt the butter over medium heat in a large dutch oven. In times of the CV-19 pandemic you work with what is on hand. Instructions. Required fields are marked*. 3.Place cooked ingredients, buttermilk, potatoes, garlic, salt, and pepper into the. I have a lot of celery that needed to be used. Heat the oil in a big pot over medium-high heat and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes. Heat the olive oil over medium-low heat, add the onion, leek, and celery, and cook gently, stirring often, for about 10 minutes, until very tender. Add potatoes and celery and saute until celery is tender and slightly browned, 3 to 5 minutes. Wash and chop your celery, onions, and potatoes. Celery seed is a great addition but honestly not required - dont let that scare you off. That makes me so happy; thank YOU for sharing it. wanted a creamy soup can't have all the things that make a great soup. He is currently working on his first cookbook. For even richer results substitute cream for some of the milk. This potato celery soup is tasty,light and comforting, and a great vehicle for saltines and other soup crackers. This might be the easiest soup I've ever madeand it took just shy of 40 minutes from start to finish. Instructions. The thing I love most about this recipe is that it lets me use up all that leftover celery sitting at the bottom of my crisper drawer. This is so good, and so easy! Grabbing a bunch of celery, I decided to give it a try. For me, this happens every few days. Cook for 1 minute while stirring almost constantly. Add celery, potatoes and stir to mix. Saut until veggies start to get tender, stirring occasionally (about 10 minutes). Add the chopped onion, leeks, and 5 cups of the chopped celery. Switch off the heat, discard the bay leaves, add the fresh herbs and wait for them to just wilt. Add potatoes and celery and saute until celery is tender and slightly browned, 3 to 5 minutes. Cook, covered, until potatoes are cooked through, about 15 more minutes. Meanwhile, in a 2 quart pot or larger, melt 1/2 cup butter over medium heat. A delicious cream of potato and celery soup recipe thats silky and comforting. It's only fair I share it with you so you can get in on this goodness too. To make this creamy celery soup recipe, start by picking really fresh celery! Add flour, and mix. Season with salt and pepper. Turn on the saute mode of the instant pot and heat butter (olive oil to make vegan). Stir in the potatoes and celery root. Back to the soup: Turn the heat off, add potatoes to broth and blend until smooth. Add some salt and pepper to taste. Saute for a minute or so. Heat a large, heavy soup pot or Dutch oven over medium heat. directions Chop onion, Green Onion and Celery. Heat oil in a stockpot over medium-high heat; stir in onion. Also used homemade turkey broth I had made and frozen earlier. Sprinkle in celery seed. Stir well, coating the vegetables with butter, cover and cook for about 15 minutes. Cover it with some vegetable stock, a little, salt, celery salt, and pepper. While your soup is cooking, heat a splash of butter or oil in a pan. Read up on blending hot soup in a blender before trying it so you don't end up with a big mess, or worse, a burn. Drain and set aside. Hi Paul, scallions and green onions are the same thing. I loved the mild flavor of the soup combined with little pieces of chopped celery that were added for texture. Reduce heat and simmer for 20-30 minutes, until the vegetables are well cooked. My latest obsession? I cooked this today and my family loved it! Season with salt, and pepper, and add the dry thyme. 3) Place the potato slices in a colander or strainer, rinse them with cold water, then pat dry with paper towels. So easy and delicious. The potato thickens the soup, a simple potage that is brought to life by the tiny amount of walnut oil thats drizzled onto each serving. The celery for the soup should be cut into approximately half-inch pieces, the onions should be diced, and the potatoes cut into eighths. In the same pan, saute onion in butter until tender. You can add a bit more milk when you reheat it if you find it's thickened up too much. Cook an additional 5 minutes. Saute half a cup of diced celery while the soup cooks. Add the herbs rubbing them between your fingers to make the more fragrant. Lower the heat and cook covered for 10 minutes. My most popular recipes along with tips and tricks on how to cook healthier meals and be more efficient in the kitchen. Add the broth to the onion and celery, and bring to a simmer. 2 tablespoons butter, 1 medium onion, 4 cloves garlic. Add vegetable broth, stir and bring to boil. Add the broth, milk, potatoes, salt, thyme, pepper, and crushed red pepper flakes. Add the thyme, sea salt, and pepper to taste. Heat the oil in a heavy-based frying pan, add onion and celery and cook until just tender. The liquid should just cover the veggies ( if not, add a little more water). I used homemade vegetable broth and used about 1-1/2+ lbs potato. Raise the heat to high and bring the broth to a boil. Add the celery, potatoes, and stock to the pot and bring it to a boil. Then stir in the cheese, Greek yogurt (or sour cream), and crispy bacon bits. Reduce heat and simmer 20-25 minutes . potatoes (waxy white or yukon gold), diced into 1/4 - 1/2 inch cubes 4 cups vegetable broth or water (or combo). Then, transfer to a blender in small batches or use an immersion blender. In a dutch oven or soup pot, melt cup of butter on medium heat. Read our. Add onion, garlic, and saute and cook for 2-3 minutes. Season to taste with salt and pepper. I unfortunately stopped posting nutritional facts on my recipes because I didnt trust the calorie counters available online. Love this soup so much - its so easy and delicious and non-dairy (I can handle butter) yet still creamy! Heat the butter in a large pot over medium-high heat. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes or until all the vegetables are tender. Cook celery and onions. So yum! If you're seeking a gluten-free celery soup, you could do this without the flour. 1 lb. What a great simple soup recipe! Combine celery, potato, onion, and butter in a medium saucepan over medium heat; season with kosher salt. Add the onion and 1/2 teaspoon of the salt; cook for 7 to 8 minutes, stirring occasionally, until . Dice the dill & celery leaves, and set them aside. Then add the stock with the celery seeds and some salt. Bring to a boil, and let simmer for at least 20 minutes or until the potatoes are soft enough to put a fork through. 2 cups celery, chopped 1 cup red onion, chopped 4 cups vegetable stock, divided 2 tablespoon whole wheat flour cup heavy cream salt and pepper to taste Instructions Heat a large pan over med-low heat and melt 2 tablespoon of the butter. Add celery and cook another two minutes. It should be crisp and without lots of "strings." Season with salt and pepper to taste. Refrigerate for up to 5 days. I veganized it by using almond milk instead. This soup is a delicious combination of potatoes, celery, garlic, and onion. I made it 4, yes 4, times within the first 10 days of making it. Bring to a boil and cook until potatoes are tender, 20 to 25 minutes. Bring the soup to a boil, lower heat to a simmer, cover and cook until the vegetables are tender. Meanwhile in another small pot, bring a little water to boil (about half full) and add the remaining two celery stalks (chopped). Melt the butter in a Dutch oven and cook the onion, celery and garlic over medium-high heat until soft and translucent, 5-7 minutes. I recommend reading this blog post before going to the recipe, because I outline a lot of important info about the best way to make this soup. I planned on making potato soup and lookesd it up on Google n wala Note: The information shown is Edamams estimate based on available ingredients and preparation. This post may contain affiliate links. Add celery stalks and simmer. Add potatoes, thyme, bay leaf and stock and a little salt and pepper and bring to boil. Your daily values may be higher or lower depending on your calorie needs. Top with 2 cups of water or chicken broth. When they get fragrant and start to soften, add the garlic and potatoes. Bring to a boil, reduce heat to a simmer and cook covered 10 minutes or until potatoes are tender. Made it according to this recipe. Add the water and chicken concentrate (*or 3 cups of your favorite stock), bring to a boil, and simmer until potatoes are tender, about 20 minutes. 4 cloves garlic, minced, or more to taste, 2 large russet potatoes, cut into 1-inch pieces, tablespoon garlic salt, or more to taste. Remove the bay leaf. Read up on blending hot soup in a blender. Directions. Copyright 2022 XO&So on the Foodie Pro Theme, Smashed Potatoes with Cheese and Chipotle Sour Cream, Homemade Caesar Salad Dressing WITHOUT Raw Anchovies, Absolutely Outrageous Garlic Cheese Bread, Delicious Baked Buffalo Cauliflower Bites, Goat Cheese Grilled Cheese with Honey & Spice. I love soups so much too and will definitely try this one! Increase heat to medium-high and bring to a rolling simmer. Notify me of follow-up comments by email. Bring to a boil, cook and stir for 2 minutes or until thickened. Yum! STEP 3 Cool slightly. Here's where you can put the other seven to eight ribs to use, finally, and enjoy a solo night of endless not-chewing. Opt out or contact us anytime. Add the garlic and cook for 1 minute more. Pour into a pot. If you're on the market for a new immersion blender, I have a KitchenAid version and it's great! Cook and stir until onion has softened and turned translucent, about 5 minutes. This Simple, Perfect Potato Soup Will Feed Your Soul All Weekend. I love hearing from you! Season with salt and pepper. Add chicken broth and potatoes. Add 4 cups of vegetable broth, along with salt, pepper, and sugar. 3. Stir immediately to prevent the flour from clumping. Add the sauted half cup of celery and some milk (if you want). This celery soup has flour and butter to make a type of "roux" which helps give the soup that thick and creamy texture we're going for! But if you want to skip right to the nitty gritty, here you go: Jump to Recipe. Saute onion, celery, garlic & potatoes until softened, about 10 minutes. Then chop the celery and add it to the pan with the potatoes and prepared leeks. It's maybe 45 minutes from start to finish. Pure soup in two batches in a food processor until smooth. Stir well. Then add the stock, milk and potatoes. Immersion blender or potato masher Ingredients 1 tablespoon extra virgin olive oil 1 sweet onion chopped 2 lbs celery chopped 6 cloves garlic crushed 8 cups vegetable or chicken broth 2 lbs gold, white, or russet potatoes chopped 1 teaspoon parsley dried 1 teaspoon thyme dried 1 teaspoon salt teaspoon pepper Instructions Luscious without using any cream. 1/4 cup butter (non-vegan) or 2 tbsp olive oil or 1/2 cup water for water saute* 1 large head of celery (about 5 - 6 cups), thinly sliced with leaves. Step 2 Add 6 cups water to saucepan; bring to a boil. Ingredients 6 (300 g) small celery stalk, halved 2 garlic cloves, peeled 1 (260 g) medium russet potatoes, steamed, peeled, halved, divided 1 slice (30 g) yellow onion, 1/2" thick 2 cup (600 ml) vegetable stock 1 cup (240 ml) cashew milk , or milk of choice teaspoon salt, optional teaspoon ground black pepper Directions Using a hand blender, blend soup until very smooth. Then add the celery & potato and saute in the butter for 2 mins. I'm Chelsea and I'm the Canadian food blogger behind all of the XO&So vegetarian comfort food recipes. Peel & chop the onions. I love to know what you are making! Fill blender halfway with soup. Yummy! This will make about 4 generous servings as a main course, or at least 6 servings of a side dish. I used to break up a few saltines on top and wait until theyd absorb some of the liquid. I look forward to eating this at least weekly throughout the winter.and you know the winter here lasts practically half the year! Chop garlic cloves in half and add in. Delish! Step. This soup is wonderful with the recipe exactly as written! It turn out great. In a blender or with a stick blender, puree soup until smooth, adding more water or stock as needed for desired thickness. Can't wait to hear what you think about my favorite celery soup! In a large pot, melt the butter over medium heat. Potatoes give a creamy texture without actually using cream. Stir the vegetables and then add the stock. Subscribe now for full access. NYT Cooking is a subscription service of The New York Times. Add 4 chopped celery stalks and cook for another 3 minutes. Bring to a boil and then reduce the heat to low. Adding milk is optional, depending on the consistency you'd like. (A stalk of celery is always so much cheaper than any of the pre-chopped, pre-sticked packages you can find at the store these days, which is why I never buy the latter.) sweet potatoes, baby carrots, potatoes, pork roast, cream of celery soup. Alternatively, you can transfer the soup in batches to a high-powered blender to blend until creamy. Step 2 - Add water, garlic, ginger, thyme and salt and bring to a boil. Add bay leaves, salt, pepper, vegetable stock and bring to boil over high. Tags: Soup Sprinkle in celery seed. Cream-based soups typically have a creamy texture and mild flavor, which makes them excellent for cooking because they pair well with many different ingredients. Cook, stirring, until onion is tender, 8-10 minutes. Be sure to use really fresh celery (see the rest of this post for why). Add water, bouillon cube, garlic salt, and pepper. Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to email a link to a friend (Opens in new window). I added some garlic powder, a healthy bit of pepper and cubed up a ham steak to add at the end. And if you use potatoes, you can make it really, really super creamy without actually adding cream, hence the addition of the potatoes! It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the worlds best recipes, while also helping them become better, more competent cooks. Add potato and garlic which have been halved. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. Heat butter in a large stock pot over medium heat. So delicious! Cook over medium heat until tender without browning, about 5-7 minutes. 1 Heat a large Dutch oven over medium-high heat. Subscriber benefit: give recipes to anyone. October 2, 2019 by Chelsea Kram XO&So: Vegetarian Comfort Food 3 Comments. I started making this soup in the summer, but now it's October and my passion for it is still going strong. Blending hot soup in a blender is totally possible, but it can get messy and even dangerous if you're not careful. Make sure to scrape the outside of the strainer so that all of the puree goes back into the soup. Pour in the broth and add the sugar, salt, and pepper. Bring to a boil, and let simmer for at least 20 minutes, or until you can easily push a fork through the pieces of potatoes. Also, chop up the parsley and cilantro. Add water or vegetable stock, along with the celery, daikon radish, potatoes, salt, and black pepper. Cook the mushrooms and potatoes: Heat the remaining 1 tablespoon oil in a large pot. Saute the onions till soft. Add the celery and the potato. If there are strings on your celery, try to peel them off as much as possible. I have made this soup at least a half dozen times by now! In the South we call them green onions. Why potato celery soup instead of the classic leek and potato? Make a garni of 2 sprigs of parsley and thyme and one bay leaf. Heat the olive oil over medium-low heat, add the onion, leek, and celery, and cook gently, stirring often, for about 10 minutes, until very tender. That makes me so happy to hear I'm so glad you liked it. CrockPot Pork Roast Dinner with only 5 ingredients! Place butter, onion and celery in a large pot. Set your slow cooker and walk away. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. 1 pack of celery, about 400g to 450g, trimmed, washed and diced 1 large leek, trimmed, washed and diced 450g potatoes, peeled and diced 3 tablespoons Marigold Swiss Vegetable Bouillon Powder made up with 1 litre boiling water OR 2 vegetable stock cubes made up with 1 litre boiling water 150ml half fat creme fraiche Salt and pepper, to taste Return cooker to low, cover and cook an additional 30 minutes. Every once in a while a recipe comes along that changes your life. 2 tablespoons olive oil: 1 small onion, chopped: 1 large or 2 medium leeks, white and light green part only, cleaned and sliced: 6 celery stalks, sliced (about 3/4 pound) Cream of celery was one of my favorite snacks. Set aside to cool. Bring the soup to a boil, cover the pan, reduce heat to low, and simmer 20 minutes or until vegetables are fork tender. Excellent instructionseven good for a man to follow. Repeat with remaining soup. We love it! The result was delicious! 2022 Pickled Plum, All Rights Reserved. Get recipes, tips and offers in your inbox. Your email address will not be published. Comments that are abusive, vulgar, offensive, or personal attacks of any kind, will not be tolerated. Meanwhile, in a large pot over high heat, add olive oil, garlic and onions. See our Privacy Policy. I just happened to have all the ingredients for this soup. Add potatoes to pot with broth. Step 1 - In a large pot, heat up olive oil on med-high heat and add onion. ** Nutrient information is not available for all ingredients. Once cooled, puree the celery mixture, along with the potatoes and salt, adding water/ vegetable stock as needed until the soup has reached a creamy and smooth consistency. If you want to garnish the soup with bacon, remove half now and leave to cool before chopping finely. In a small bowl, whisk 1 cup of the chicken stock and the cornstarch together until smooth. Wash & chop the celery. Add the water and bring into boil.Keep the flame in medium and cover the sauce pan . Add carrot and celery, stir through the onion and sweat for another five minutes with the lid on. Print Ingredients 400g celery, chopped 200g potatoes, chopped 3 cloves garlic, crushed 800ml vegetable stock Instructions Add all the ingredients to the soup maker and set off on smooth. Add onions and celery, then season lightly with salt and pepper. Cook for 1 minute until fragrant. Add garlic and potatoes. The Editors. large or 2 medium leeks, white and light green part only, cleaned and sliced, medium-size russet potato, about 10 ounces, peeled and diced, garlic cloves, peeled and halved, green shoots removed, A bouquet garni made a bay leaf and a couple of sprigs each parsley and thyme, tied together. Save my name, email, and website in this browser for the next time I comment. This creamy celery soup recipe with potato is the epitome of comfort food in a bowl. Cook for 2-3 minutes, until onions are translucent. Add celery, onion, and potato; season with salt. ingredients. Add remaining ingredients. Add the mushrooms and cook for 8-10 minutes. 4 cloves garlic, minced. There arent any notes yet. I thought it would last for a couple more days but they ate it for lunch and dinner. This is actually a good trick for several different soup recipes. Add up to half a cup of milk (optional) as well as the extra celery to the soup. Let the soup cool for at least 5 minutes when it's done cooking. Set aside. Super easy, delicious and now my home smells extra fabulous. Leftovers: Let the soup cool to room temperature and transfer it to an airtight storage container. I just made this soup . This was good. Add the stock and turn the heat up. http://www.thekitchn.com/whats-the-difference-between-spring-onions-scallions-and-green-onions-word-of-mouth-217111. Add the celery and onions. In a blender or with a stick blender, puree soup until smooth, adding more water or stock as needed for desired thickness. Cook, stirring occasionally, until vegetables begin to soften, 8 to 10 minutes. I made this today fully expecting to modify it since there were so few ingredients and virtually no spices. Scallions is used mostly along the East Coast and New England. 1. The flavours took me back to my childhood. Add broth and bring to boil. I doubled the celery and potato and added 50% extra stock to serve more people. Saut for 5 minutes, stirring occasionally. Whats the calorie count on this soup? Hey Owen! Add teaspoon kosher salt after the first 5. I did not have celery seed but had dried celery leaves long ago and made celery salt so used that instead. 3. Add the leeks and celery and cook for around 10 minutes stirring occasionally. Add the celery, potatoes and leeks and cook gently for 5 minutes. Remove the bouquet garni from the soup. The Best Potato Celery Onion Soup Recipes on Yummly | Caldo De Puerco (pork And Vegetable Soup), Restaurant-style Italian Minestrone, Easy Chicken Mulligan Once melted add in the celery and onion and saut until soft and translucent. Add water, bouillon cube, garlic salt, and pepper. Do a final taste test to see if you need more salt and pepper, then serve and enjoy! Simmer for 7 minutes covered. Cook on medium heat for 10 minutes until softened. potatoes, sour cream, salt, shredded cheddar, onion, heavy cream and 13 more. Add the garlic and cook 2 more minutes. Just made this. Add broth and potatoes. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Add chicken stock, salt & pepper. Make sure you are within the MIN and MAX lines of your soup maker. Add the potatoes, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Eric Kim was the Table for One columnist at Food52. Yum! Ladle the soup into bowls and garnish each bowl with a few thin slices of celery and about teaspoon walnut oil. If you have an immersion blender, it'll be your best friend for this recipe. Required fields are marked *. Sweat until semi-translucent. Potato and celery are vegetables with mild flavors that are often used together in other recipes (potato salad). Transfer celery to the soup pot. Cover and bring to a boil. 1/4 cup * Percent Daily Values are based on a 2,000 calorie diet. Add the water and chicken concentrate (*or 3 cups of your favorite stock), bring to a boil, and simmer until potatoes are tender, about 20 minutes. Save my name, email, and website in this browser for the next time I comment. Taste and season the soup with salt and pepper. Pour in the broth and add the sugar, salt, and pepper. Add broth; simmer until potatoes. http://www.thekitchn.com/whats-the-difference-between-spring-onions-scallions-and-green-onions-word-of-mouth-217111, Honey-glazed cipollini onions (from Thomas Kellers Ad Hoc), Easy Bihon Pancit Heres How to Make It. Also added a little butternut squash pure, couple leaves kale and a small chunk of tomato as this stuff needed to be used up lol. I did originally want to make a leek and potato soup but the supermarket had run out of leeks. Add the stock, bay leaves, and salt, then simmer: Add the chicken stock and bay leaves to the pot. I didn't have regular potatoes but I had white sweet potatoes and the worked out just fine. Set aside. Slightly alarmed since I didnt want to use carrots again (most of my soup recipes contain carrots and I wanted to keep this vegetable soup looking a nice champagne color), I spent a few minutes deep in thoughts as I looked at my options. I was craving celery soup for some reason. Thank you Melanie! Add potatoes and water, bring to the boil, reduce heat and cook until soft and slightly mushy. Reduce to low heat, partially cover the pot and let simmer until the potatoes are very tender, about 30 minutes. Cook for 1 minute until fragrant. Cover and cook on low for 6 hours. Add a splash of water and a big pinch of salt and cook, stirring regularly for 15 mins, adding a little more water if the veg begins to stick. Boil the potatoes until cooked through. . Reduce heat and simmer until carrots, celery, and potatoes are soft enough to easily puree, about 30 minutes. 2. Be the first to leave one. Add a little more water if the mixture is very thick. Instructions. Reduce heat to medium, and simmer until vegetables are very tender, about 20 minutes. 1 clove garlic, minced 2 large russet potatoes, peeled and diced (about 4 cups) Kosher salt and freshly ground black pepper 4 cups unsalted chicken stock (or vegetable stock) 1 tablespoon cornstarch 1 medium onion or leek, diced. Cover & cook vegetables until tender, about 30 minutes. Years ago I woke up at 5am put a fresh pot of coffee on and started my soup.. Good recipe! Add the onion, carrot and celery, season with salt and pepper, and cook, stirring occasionally, until the vegetables begin to soften . Add 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Melt the butter with the olive oil in a large pot or Dutch oven over medium-high heat. Add the potatoes and cook for 5 minutes. Remove the soup from the heat and add the coconut milk. Add vegetable broth, deglaze the pot and mix all well (scrape the base of the pot). Cover and cook for 10 to 15 minutes or until potatoes are soft. Add potatoes , chicken broth and salt and pepper - bring to boil and cook for 15-20 minutes until potatoes are tender. Sign up for our newsletter and you'll get new content delivered by email weekly, helpful tips, PLUS my FREE cookbook! Wash and chop celery and onion and toss into pot. 2.Add vegetable broth and let simmer for about 25 minutes. Instructions. Amount is based on available nutrient data. Because: Raise your hand if you've ever bought an entire head of celery, only to be asked by a recipe for two measly ribs? Lol I doubled the recipe and used one leek and one onion. Remove from the heat. I added a dash of curry just to zang it up, but it was stunning just the way it was. Click here to get to know more about me. It's one of only a handful of recipes that I haven't modified to make it more to my taste! Let the soup cool for at least 5 minutes when it's done cooking. It should not be considered a substitute for a professional nutritionists advice. An immersion blender is the easiest way to make this soup, but a regular blender can also work for sure. They are the long green stalks with white ends that are sold in bunches. Merci Eric for a recipe I can do on a week night and have leftovers for lunch tomorrow! Cook 8 to 10 minutes, until slightly softened. Next, add the chopped potatoes and continue to simmer, stirring occasionally until potatoes are soft. Then, blend in small batches in a blender or use an immersion blender or hand blender. Add the garlic and stir 1-2 minutes, until fragrant. Stir in cream and simmer for 5 minutes longer. Add the wine to deglaze, then cook,. Add the celery root during the last 5 minutes of sauting. This is deflicious and easy soup. This light puree is more celery than potato. Fantastic. Make sure that the vegetables do not color. Add the broth and milk. Then roughly chop up the entire batch of celery. Bring to a simmer, add salt to taste, cover and simmer 30 to 40 minutes, until the vegetables are very tender and the broth fragrant. Thank you so much, Eric. Thanks so much for sharing it. Prepare a plate with a layer of paper towels. Caroline Caron-Phelps is a Japanese/French Canadian recipe creator, food blogger, and photographer. Slow cooker celery soup is a tasty vegetarian, dairy-free, creamy, and super easy soup. 4 tablespoons unsalted butter 2 large leeks, white and light green parts only, washed and thinly sliced 4 large stalks celery, diced (about 2 cups) (save and mince the leaves for garnish!) Chop potatoes and dice celery and onions. Top with Parmesan cheese, fresh basil, and parsley flakes. Combine cornstarch and 1 tablespoon of water to create a slurry. She showcases delicious, authentic Asian recipes, especially Japanese, vegan, and vegetarian, with beautiful photography, easy-to-follow instructions, videos, and practical recipe variations. Stir until combined. is just perfect. Stir together and add the water or stock. Only change Id make it to add an additional medium potato to thicken it up a little bit more, as well, I added smoked paprika and that was a good addition! I mixed it up easily with lots of fun garnishes because who wants to eat the exact same thing every day once with some dill, chives, parsley, and sour cream (think celery with ranch dip), once with some white cheddar, bacon bits, and sour cream (like a loaded baked potato), and once with some lemon zest and olive oil infused with garlic and thyme. Cover and simmer until potatoes are tender, about 20 minutes. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until softened but . Our best tips for eating thoughtfully and living joyfully, right in your inbox. Add 4 chopped celery stalks and cook for another 3 minutes. Add the oil and warm for a minute. Remove bay leaf, and puree soup with a vertical blender. Drain, reserving liquid and setting vegetables aside. 2. Saut the celery, potato, and onion until slightly softened, 4 to 5 minutes. Add the onions, carrots and celery and cook them gently for 5 minutes, stirring frequently. Melt the butter in a large pot or Dutch oven. Add leek and garlic to pan and cook gently about 5 minutes until softened. Cut parsley into the pot using kitchen scissors. 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