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creamy celery soup in a pink bowl

Creamy Celery Soup with Potato

This creamy celery soup recipe with potato is the epitome of comfort food in a bowl. It's a hearty vegetarian meal ready in under half an hour!
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Course Appetizer, Main Course, Soup
Servings 4
Calories 275 kcal


  • ¼ cup butter
  • ¼ cup flour
  • 2 + 0.5 cups celery, chopped set the extra half a cup of celery to the side to begin with
  • 1 cup yellow or white onion diced
  • 3 cloves garlic minced
  • 2 yellow or white potatoes peeled and chopped
  • 4 cups vegetable broth
  • ½ teaspoon sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper use at least this much, or more, to taste
  • ½ cup milk Or less, depending on how thick you want your soup


  • Wash and chop your celery, onions, and potatoes. The celery for the soup should be cut into approximately half-inch pieces, the onions should be diced, and the potatoes cut into eighths.
    The extra half cup of celery that you'll set to the side should be diced into smaller pieces than the other two cups of celery.
  • In a dutch oven or soup pot, melt ¼ cup of butter on medium heat. Add the celery and onions. Cook on medium heat for at least five minutes, careful not to let it burn. When they get fragrant and start to soften, add the garlic and potatoes. Stir for another 2 minutes.
  • Add the flour to the cooking vegetables, and mix for another minute.
  • Add 4 cups of vegetable broth, along with salt, pepper, and sugar. Stir. Bring to a boil, and let simmer for at least 20 minutes, or until you can easily push a fork through the pieces of potatoes.
  • While your soup is cooking, heat a splash of butter or oil in a pan. Add the reserved ½ cup of diced celery to the pan, and cook on low heat for at least ten minutes, or until it's soft and fragrant.
  • When the soup is ready, let it cool for at least five minutes. Then, transfer to a blender in small batches or use an immersion blender. Blend until smooth and chunks of vegetables are gone.
  • Add up to half a cup of milk (optional) as well as the extra celery to the soup. Stir well. Do a final taste test to see if you need more salt and pepper, then serve and enjoy!


  • This will make about 4 generous servings as a main course, or at least 6 servings of a side dish.
  • Creamy celery soup freezes well, or you can keep it in the fridge for up to 5 days. It usually thickens up a bit once in the fridge — add milk if you want to thin it out. 
  • Be sure to use really fresh celery (see the rest of this post for why).
  • An immersion blender is the easiest way to make this soup, but a regular blender can also work for sure. 


Calories: 275kcalCarbohydrates: 36gProtein: 5gFat: 13gSaturated Fat: 8gCholesterol: 34mgSodium: 1595mgPotassium: 720mgFiber: 4gSugar: 8gVitamin A: 1188IUVitamin C: 27mgCalcium: 89mgIron: 1mg
Keyword celery soup, creamy celery soup, Soup
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