Cream of Celery Soup

If you like a savory type of soup, you want to give this one a try. I realize that celery isn’t everyone’s favorite veggie, but I thought this was worth a shot, and I wasn’t disappointed. It’s super easy to make and freezes well if you have leftovers.



  • 2 sleeves celery (about 1.5 – 2 lbs.)
  • 3 large potatoes, cubed
  • 2 medium carrots, peeled and chopped
  • 6 C vegetable stock (I like McKays)
  • 1 large onion, diced
  • ½ tsp salt (or to taste)
  • ¼ tsp pepper
  • ¼ tsp nutmeg
  • 1 tsp dried thyme or 1 T fresh
  • 2 T fresh parsley



(I make mine in a pressure cooker but you can use a large soup pot and cook longer.)

  1. Clean celery, dice, and set aside.
  2. Water sauté onions on high heat until clear, then add salt, pepper, nutmeg, and thyme and stir until mixed.
  3. Add veggie broth, celery, carrots, potatoes, and parley and lock pressure cooker. Cook about 10 minutes at pressure. Use either slow or rapid release method.
  4. Using an immersion blender, blend soup until it’s the desired consistency. (Some like chunky, some like smooth…whatever you prefer). You can also use a blender if you don’t have an immersion blender.
  5. Serve with a fresh thyme or parsley leaf garnish and some fresh bread.




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