Spring has sprung here in Indiana, but it is still rather cool here this week. So, I took the opportunity and made a big batch of cream of celery soup. And am I every glad that I did, because we both found this soup to be absolutely outstanding. It’s very creamy with just the right celery flavor. This was my first time cooking using celery root. They are quite interesting to work with. Much like a potato, but with such a fantastic celery flavor and aroma.
I used some of my homemade chicken stock for making this cream of celery soup. A couple times a year, when whole chickens go on sale, I make a huge batch or two of stock to keep on hand. The flavor is fantastic. So fantastic in fact that you could just sit down with a bowl of it for lunch!
Also try my delicious cream of mushroom soup.
Cream of Celery Soup
- 4 tablespoons unsalted butter
- 1 bunch celery chopped (also include the leafy parts)
- 2 medium sweet onions chopped
- 4 cloves garlic minced
- Celery salt to taste
- ground black pepper
- 1 large bay leaf
- 2 large russet potatoes peeled, cubed
- 2 medium celery root peeled, cubed
- 6 cups chicken stock
- 2 cups heavy whipping cream
- Heat a large stock pot over medium heat.
- Add the butter and melt.
- Add the celery, onion, garlic, and celery salt and pepper to taste.
- Add the bay leaf and cook the mixture until the celery and onion are tender, about 20 minutes, stirring often.
- Add the potatoes celery root, and chicken stock. Bring to a boil then reduce heat a simmer and continue simmering, partially covered, for 20 minutes.
- Puree using an immersion blender. If you do not have an immersion blender you can use a regular blender, working in batches, but let the soup cool some first or it will explode in the blender.
- Stir in the cream and keep over heat until warmed through.
Nutritional values are approximate.