Creamy Potato and Celery Soup

Potatoes are always a good base for making soups.  Add celery, carrot, and warm spice to that, and you are in for a treat.

Here's what you will get in every spoonful of this potato celery soup:

• the earthiness and creaminess of the potatoes
• the peppery flavor of the celery
• the sweetness from the carrot and the softened onions
• all complemented with the allspice powder and ground white pepper

You don't like adding cream?  Then ditch it; the pureed potatoes are already a bit creamy, especially if you use starchy potatoes.

I dare you to stop with just one bowl, seriously.  🙂

Oh!  Don't forget the bread when serving --- you will need it to wipe your bowl after. 😉

FOR MORE EASY SOUP RECIPES TO TRY, CHECK OUT THESE POSTS!

Ingredients

• Celery – use about seven to eight stalks of celery; chopped.

• Potatoes – peeled and chopped.  Any variety of potatoes will work, but the starchy ones will be excellent for this celery soup recipe.

• Carrot – peeled and chopped, like the other vegetables.

• Cream – I generally use heavy cream (or double cream in some areas of the world).

• Onion – thinly sliced.

• Butter – salted or unsalted will work.

• Stock – I typically use chicken stock, but vegetable stock will also be excellent.

• Herb, seasoning & spice – dried bay leaf, ground allspice, salt, and white pepper.

How to make potato soup with celery

Start by placing a medium or large pot over medium-high heat.

Melt butter, and once it's ready, add the chopped onion.

Saute until it softens, then add the ground allspice.

Cook for at least a minute, mixing continuously.

Add all the vegetables and some salt, then mix to coat everything.

Cover with a lid, lower heat, and simmer for about thirty minutes or until the vegetables are soft --- stir occasionally.

Pour the stock and add the bay leaf.

Place the lid back, turn up the heat, and bring it to a boil.

Lower the heat and continue simmering for twenty minutes.

Take the pot off the heat and set aside until it slightly cools.

Remove the bay leaf, then use an immersion blender to puree the vegetables --- until you get a smooth texture.

Place your celery and potato soup back on the stove (medium heat) and taste.  Add ground white pepper.

Pour the cream.

Mix to combine everything, taste and adjust seasoning, then cook for about two minutes (just enough to warm it up).

Transfer your creamy potato and celery soup into bowls, sprinkle with parsley, if desired --- then serve!

Helpful tips

• Try to chop the vegetables in the same size so they cook at (almost) the same time.

• If you love potatoes, feel free to add more.  Just make sure you taste and adjust the seasoning later.

• It's fine to leave some bits instead of pureeing everything into a smooth soup --- if that's what you prefer.

Recipe variation

• Olive oil.  You can replace the butter with about two tablespoons of extra-virgin olive oil.

• Leeks.  Add chopped leeks (only the white and light green parts) with the onions and saute them until they soften.

• Milk or light cream.  I typically use double cream (or heavy cream in some places), but you can use milk or half and half (or light cream) if you want it to be less creamy.

Looks absolutely tempting.  Trust me, it tastes as good as it looks --- so try this potato soup with celery one of these nights!

OR TRY ANY OF THESE EASY POTATO DISHES!