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    Home » Soups

    Creamy Potato and Celery Soup

    Published: Feb 7, 2025 · Updated: Feb 16, 2025 by Billi · This post contains some affiliate links.

    Jump to Recipe

    This Creamy Potato and Celery Soup is a delicious, velvety, smooth soup packed with flavor.  Excellent for colder days; serve them with slices of bread, and you will surely be asking for seconds! 

    A serving of creamy celery soup with potato, with fresh parsley as garnished, and bits around it.

    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!

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    Ingredients

    All the ingredients you need to make creamy potato celery soup at home.

    (See the recipe card below for measurements.)

    • 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.
    A ladle of celery soup with potato, highlighting its creaminess.

    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.

    Cooking the all spice for a few minutes, to get a deeper flavor for this potato soup with celery recipe.

    Cook for at least a minute, mixing continuously.

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

    Adding the chopped vegetables, including the leaves of the celery, before simmering them until tender. for the potato celery soup.

    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.

    Adding stock and bay leaf to the celery and potato, before simmering for a deeper flavor of the soup.

    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.

    Using an immersion blender to puree the potato and celery and carrots into a smooth texture for a soup.

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

    Seasoning with ground white pepper to complement the flavor of the potatoes and celery for the soup.

    Pour the cream.

    Pouring cream into the pot of pureed potato celery soup.

    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!

    A closer shot of a bowl of creamy celery soup with potato, garnished with fresh parsley.

    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.
    A spoonful of potato soup with celery, showing its creamy texture.

    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!

    • Freshly-baked mashed potato balls, served as appetizers.
      Baked Mashed Potato Balls
    • Boiled potatoes with parsley and butter, served as a side dish.
      Buttered Potatoes with Parsley

    📖 Recipe

    A bowl of creamy potato celery soup, garnished with fresh parsley.

    Creamy Potato and Celery Soup Recipe

    This Creamy Potato and Celery Soup is a delicious, velvety, smooth soup packed with flavor.  Excellent for colder days; serve them with slices of bread, and you will surely be asking for seconds!  
    No ratings yet
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    Course: Soup
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 4
    Calories: 338kcal
    Author: Neriz

    Equipment

    • Chopping board
    • Kitchen knife
    • Measuring cups
    • Measuring spoons
    • Immersion blender
    • Medium-Sized Saucepan

    Ingredients

    • 50 gram butter (about 1/2 stick)
    • 1 small onion, thinly sliced
    • 7 to 8 stalks celery (including leaves), chopped
    • 2 medium potatoes, peeled and chopped
    • 1 small carrot, peeled and chopped
    • 2 cups stock
    • 1 piece bay leaf, dried
    • 1/2 cup cream
    • 1/4 teaspoon ground allspice
    • salt and ground white pepper, to season
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    Instructions

    • Place a medium or large pot over medium-high heat,then add the butter.
    • Once it's completely melted, add and saute the onion until it softens.
    • Add the ground allspice and cook for at least a minute, mixing
    • Cook for a couple of minutes, 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 --- remember to 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 cools down.
    • Remove the bay leaf, then use an immersion blender to puree the vegetables --- until you get a smooth texture.
    • Put your celery and potato soup on the stove and set it to medium heat.
    • Add ground white pepper and 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 celery and potato soup into serving bowls, sprinkle with parsley, if preferred --- then enjoy!

    Notes

    • Cook's Tip:  Try to chop the vegetables in the same size so they cook at (almost) the same time.
    • Refer to the post for more tips and substitutions.

    Nutrition

    Calories: 338kcal | Carbohydrates: 29g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 332mg | Potassium: 854mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3159IU | Vitamin C: 26mg | Calcium: 76mg | Iron: 1mg

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