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A bowl of creamy potato celery soup, garnished with fresh parsley.
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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!  
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Soup
Cuisine: American
Servings: 4
Calories: 338kcal
Author: Neriz

Equipment

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

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