Cream of Celery Soup


I had a big bunch of fresh celery in the fridge that we’d gotten at a farmer’s market.  For some reason I had a hankering for cream of celery soup and after some online searching, came up with this surprisingly simple and quick (30-40 minutes) recipe.  Gluten free, low in fat and calories AND you can serve it hot, room temperature or chilled.



  • 1 bunch fresh celery  (1 to 1-1/2 lbs.)
  • 1-2 small red new potatoes (scrubbed not peeled)
  • 1-1/2 tablespoons butter
  • 1/2 tablespoon olive oil
  • 1 small onion, peeled and roughly chopped
  • 1 leek (thoroughly washed) chop to make 1/2 cup
  • 1 clove garlic, peeled and crushed
  • ½ cup dry white wine
  • 4 cups organic chicken stock
  • 2-3 tablespoons fresh herbs (I used thyme and a little tarragon)
  • Kosher salt and ground white pepper, to taste
  • ¼ cup whole milk or non-fat half & half


Roughly cut celery, onion, potatoes and leeks into generally the same-sized pieces (about 1/2 inch) so they get done at the same time.  It doesn’t have to be pretty as it’s all going to be pureed anyway.

In a heavy-bottomed soup pot, heat the butter over low-to-medium heat.  Add the onion, leeks, garlic and celery and cook for 2-3 minutes or until the onion is slightly translucent, stirring most of the time.

Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.

Add the stock, potatoes and herbs.  Increase the heat to medium-high and bring to a boil.  Then lower to a simmer and cook for 15 minutes or until the celery and potatoes are soft enough that they can easily be pierced with a knife but not mushy.

Remove the soup from heat and purée in a blender (or VITA-MIX) or immersion blender to desired consistency.  If need be, you can do this in batches.

Note:  When blending hot soup in a blender start on a low speed with the lid slightly ajar so there is no steam build up (which could blow the lid off the blender).  Then close the lid completely and increase the speed to finish pureeing.

Return puréed soup to the pot.  Stir the milk/half & half into the soup and reheat (or not depending on your preference) before serving.

Season to taste with salt and pepper.

Makes 6 (8 oz.) servings