Celery Soup

This celery soup is light, creamy, and full of fresh herbal flavor. I love how the celery takes center stage here, with potatoes adding a silky texture and fresh herbs brightening everything up. It’s simple, nourishing, and surprisingly comforting.

Why You’ll Love This Recipe

I like this soup because it’s wholesome, easy to prepare, and a great way to use up a big bunch of celery. The potatoes give it body without making it heavy, and the dill and parsley add a vibrant freshness. I also enjoy how versatile it is—I can make it rich with cream or keep it lighter with a vegan sour cream or cashew cream. It’s delicious on its own, but it also works beautifully as a starter for a larger meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 tablespoons olive oil, or butter
1 onion, diced
4 fat garlic cloves, rough chopped
6 cups celery, sliced thin (about 1 1/4-1 1/2 pounds) 1 extra-large head, save some leaves for garnish
2 cups potatoes, sliced into 1/2 inch thick rounds ( about 3/4 lb – 1 extra-large russet peeled, or use a few yukons, unpeeled.
4 cups veggie or chicken broth ( or 4 cups water + 1 tablespoon “Better than Bouillon” Vegetable Base)
1 cup water
1 bay leaf (optional), remove it before blending
1 teaspoon salt
1/2 teaspoon pepper
1/8 – 1/4 teaspoon cayenne, start conservatively, add more to taste or leave it out entirely.
1/4 cup fresh dill (small stems ok)
1/2 cup fresh parsley (small stems ok)
Stir in: 1/2 cup (or more) of probiotic sour cream, vegan sour cream, heavy cream or cashew cream. (see notes)
Garnish: Crispy celery leaves, nigella seeds, hemp seeds (all optional, but delicious!)

Directions

1. I start by heating olive oil in a large pot over medium heat. I add the onion and sauté until softened.
2. I stir in the garlic and celery, cooking for about 5 minutes until fragrant.
3. Next, I add the potatoes, broth, water, bay leaf, salt, pepper, and cayenne. I bring everything to a simmer and cook for 15–20 minutes until the potatoes are tender.
4. I remove the bay leaf and blend the soup until smooth, either with an immersion blender or in batches in a regular blender.
5. I stir in fresh dill, parsley, and my choice of cream or sour cream, blending again until silky.
6. I taste and adjust seasoning, then garnish with crispy celery leaves, nigella seeds, or hemp seeds before serving.

Servings and Timing

This recipe makes about 6 servings. It takes roughly 45 minutes total, with about 15 minutes of prep and 30 minutes of cooking.

Variations

I sometimes add leeks along with the onion for extra depth. If I want more creaminess, I use full-fat heavy cream, while for a vegan version I stir in cashew cream or coconut cream. For a brighter flavor, I like squeezing in a bit of lemon juice at the end. I’ve also topped it with crunchy croutons for added texture.

Storage/Reheating

I store leftovers in the fridge for up to 4 days in an airtight container. To reheat, I warm it gently on the stovetop over medium heat, stirring occasionally. This soup also freezes well for up to 2 months; I just thaw it overnight in the fridge before reheating.

FAQs

Can I make this soup ahead of time?

Yes, I often make it a day in advance and reheat it when ready to serve. The flavors develop even more overnight.

Do I need to peel the potatoes?

I peel russet potatoes, but if I use Yukon golds, I leave the skin on for extra nutrients and texture.

Can I make this soup vegan?

Yes, I use vegetable broth and stir in cashew cream or vegan sour cream instead of dairy.

How can I make it spicier?

I increase the cayenne or add a pinch of red chili flakes while simmering.

Do I need to use fresh herbs?

Fresh dill and parsley give the best flavor, but if I only have dried, I use about one-third the amount.

Can I use celery root instead of celery?

Yes, I sometimes substitute part of the celery with celery root for a deeper, earthy flavor.

How do I make the soup creamier?

I add extra sour cream, heavy cream, or even a splash of coconut milk for richness.

What can I serve with celery soup?

I like pairing it with crusty bread, a grilled cheese sandwich, or a simple green salad.

Can I freeze celery soup with cream in it?

Yes, but I prefer freezing it before adding cream. I stir in the cream after reheating for the best texture.

How do I make it lighter?

I skip the cream and just puree the vegetables with broth and herbs, which still makes it creamy without added fat.

Conclusion

This celery soup is a light yet satisfying dish that I love making when I want something wholesome and refreshing. The combination of celery, potatoes, and fresh herbs creates a vibrant, smooth soup that’s easy to customize. Whether I make it creamy with sour cream or keep it simple and light, it’s always a delicious and comforting bowl to enjoy.

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