Best Celery Potato Soup Recipes

CELERY-LEEK SOUP WITH POTATO AND PARSLEY

Steps:

• In a large pot, heat the 1/4 cup oil over medium. Add the leeks and garlic, season with salt and pepper, and cook, stirring occasionally, until meltingly tender, about 7 minutes.
• Add the celery, potato, bay leaves and thyme, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add the wine to deglaze, then cook, stirring occasionally, until liquid is almost dry, about 3 minutes.
• Add the stock and bring to boil over high. Reduce the heat to medium and simmer until all the vegetables are fully tender and soft, about 20 minutes. Discard the bay leaves, then stir in 1 cup parsley leaves.
• Working in two or three batches, transfer the soup to a blender and purée until smooth. (It's almost always beneficial to let the soup blend for another minute or two past what seems necessary to emulsify as much as possible.) Season generously with salt and pepper.
• Transfer to bowls. Drizzle with olive oil; garnish with reserved celery leaves and parsley, and sprinkle with pepper. Serve with a dollop of crème fraîche or a drizzle of heavy cream.

CELERY POTATO SOUP

Steps:

• Heat oil in a stockpot over medium-high heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add potatoes and celery and saute until celery is tender and slightly browned, 3 to 5 minutes. Add water, bouillon cube, garlic salt, and pepper. Bring to a boil and cook until potatoes are tender, 20 to 25 minutes.
• Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Serve hot.

CELERY AND POTATO SOUP

Steps:

• Heat the olive oil over medium-low heat, add the onion, leek, and celery, and cook gently, stirring often, for about 10 minutes, until very tender. Add 1/2 teaspoon kosher salt after the first 5 minutes. Make sure that the vegetables do not color.
• Add the potatoes, garlic, and bouquet garni. Stir together and add the water or stock. Bring to a simmer, add salt to taste, cover and simmer 30 to 40 minutes, until the vegetables are very tender and the broth fragrant. Remove from the heat.
• Remove the bouquet garni from the soup. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Then strain through a medium strainer (this step is important; otherwise the soup will be stringy), using a pestle or the bottom of a ladle to push the soup through. Make sure to scrape the outside of the strainer so that all of the puree goes back into the soup. Return to the pot, stir with a whisk to even out the texture, heat through and season well with salt and pepper.
• Ladle the soup into bowls and garnish each bowl with a few thin slices of celery and about 1/4 teaspoon walnut oil. Sprinkle with minced chives or chervil if you wish, and serve.

CELERY POTATO SOUP

Steps:

• 1.Saute celery and onions in oil until softened.
• 2.Add vegetable broth and let simmer for about 25 minutes.
• 3.Place cooked ingredients, buttermilk, potatoes, garlic, salt, and pepper into the Vitamix container in the order listed and secure lid.
• 4.Select Variable 1.
• 5.Turn machine on and slowly increase speed to Variable 10, then to High.
• 6.Blend for 2 minutes.
• 7.Serve immediately.

WINTER WARMER CARROT, CELERY AND POTATO SOUP

Steps:

• Heat the vegetable oil.
• Saute the onions till soft.
• Add the celery and the potato.
• Saute for a minute or so.
• Add the carrots.
• Lower the heat and cook covered for 10 minutes. Keep stirring every 3-4 minutes so that it doesn't stick to the pot.
• Add the 2 cups of vegetable stock.
• Add the herbs rubbing them between your fingers to make the more fragrant.
• Stir in the cumin, turmeric and paprika.
• Bring to a boil and cook for 10 minutes more.
• Let it cool then blend it in a blender or food processer.
• Stir in the milk.
• Add salt and pepper to taste.

ROASTED TWO SQUASH, PARSNIP, SWEET POTATO, CELERY, CARROT SOUP

Steps:

• Peel the squash, parsnips, sweet potato, celery root, carrot, onion and red pepper cut into one inch pieces.
• Place vegetable and whole garlic cloves in a roasting pan, toss in olive oil to coat and season to taste with salt and pepper. Roast vegetables in oven for 30 to 40 minute until golden brown.
• Remove from oven and add to large pot along with 3 L of chicken stock. Bring to a boil, then simmer over medium-low heat for one hour.
• Puree soup in blender or with hand-held blender until smooth. Add cumin, coriander, cinnamon and nutmeg. Simmer 15 minutes and then strain through sieve. For richer soup add 1 cup of whipping cream.
• Return soup to boil before serving.

ROASTED CELERY ROOT, POTATO AND WILD MUSHROOM SOUP

Steps:

• Preheat oven to 375 degrees. Place the celery root and potatoes in a roasting pan and toss with 2 teaspoons of the salt and pepper to taste. Spray lightly with the olive oil. Roast until tender, tossing from time to time, about 40 minutes.
• Spray a large, nonstick skillet lightly with olive oil and place over medium heat until hot. Add the mushrooms and saute until browned and softened, about 5 minutes.
• Place the chicken broth in a saucepan and bring to a simmer. Season with the remaining 2 teaspoons salt. Arrange the mushrooms in the center of 4 soup plates. Mound the celery root and potatoes over the mushrooms. Ladle the broth around the vegetables, sprinkle with parsley and serve immediately.

CELERY AND POTATO SOUP

Steps:

• Chop onion, Green Onion and Celery. Heat Oil and cook veggies for ten minutes. Make sure not to color veggies while cooking. Make a garni of 2 sprigs of parsley and thyme and one bay leaf. Add water or chicken stock, I used one can of chicken stock and the rest water. Add potato and garlic which have been halved. Cook 30-40 minutes adding additional salt and pepper for taste.When soup is done remove garni and blend the whole soup. If there is strings from the veggies you can strain. Reheat. Make garnish from piece of celery for the top of soup when you serve, by making tiny strips not slices.

DOUBLE CELERY AND POTATO SOUP

Steps:

• Melt butter with oil in heavy large pot over medium heat. Add leeks and onion and sauté until almost tender, about 10 minutes. Stir in potatoes, celery roots, thyme, and bay leaf. Add broth and bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 40 minutes. Add celery stalks and simmer until all vegetables are very tender, about 12 minutes longer. Cool slightly.
• Using handheld blender, puree soup in pot. Stir cream into soup. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill celery leaves. Cool soup slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm soup over medium heat before serving.) Ladle soup into bowls. Garnish with reserved celery leaves and serve.

POTATO, PARSNIP, AND CELERY ROOT SOUP

Steps:

• In a soup pot or large Dutch oven, heat the butter and oil over medium-low heat. Add the leeks and 1/2 teaspoon salt and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add the potatoes, parsnips, celery root, and garlic, cover the pot, and stir occasionally until the veggies are heated through and softening a bit on the edges, about 10 minutes. Add the mustard, thyme, and bay leaf and continue to cook for 2 more minutes, or until aromatic. Add the wine and cook until the liquid has completely evaporated, about 1 minute.
• Add the broth and water, cover the pot partially, and increase the heat to medium-high. Bring just to a boil, then lower the heat to maintain a gentle simmer. Continue to cook, partially covered, until the vegetables are completely soft and have started to break down a bit, 45 minutes to 1 hour.
• To finish the soup, remove and discard the thyme stems and bay leaf and, working in batches, carefully puree the soup in a blender (or use an immersion blender). If you prefer a thinner soup, add a little more water to adjust the thickness.
• Stir in the cream and the lemon juice and taste. Adjust with more lemon juice or salt as needed and reheat as necessary.
• tip
• This soup is wonderful garnished with fresh croutons sautéed in butter and some chopped chives.

CARROT, CELERY AND POTATO SOUP

Steps:

• Heat canola oil in a dutch oven (or a regular pot) and add garlic. When garlic softens (but before it browns, about 1 minute), add celery and carrots and cook covered for 3-4 minutes. Pour in vegetable stock and add potatoes, red chili powder, paprika, garam masala, salt, and pepper, Cook covered for 20-25 minutes. Be warned, your whole apartment will start smelling like heaven right about now. Turn off the heat, add green onions, and transfer to a blender. Puree the soup and check seasonings. When serving, garnish with fresh cucumber and a dash of paprika. The soup is hearty and creamy without being fatty; I was originally going to add some milk or creme fraiche to thicken the soup, but the potatoes do that for you.

CREAMY CELERY AND POTATO SOUP

Steps:

• Melt the butter in a large saucepan over a low heat. Add the celery, potatoes and leeks and cook gently for 5 minutes.
• Pour the stock into the pan and add the bay leaf. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes or until all the vegetables are tender. Remove the bay leaf.
• Cool slightly. Using a draining spoon, lift out the vegetables and put them into a blender or food processor with some of the liquid. Whizz to a purée.
• Return the purée to the pan with the rest of the liquid, add the milk and heat gently. Season to taste with salt and pepper.
• Ladle the soup into warm bowls and grind a little more pepper over the top. Scatter over the chopped celery leaves to garnish.

CELERY & SWEET POTATO SOUP W/BARLEY

Steps:

• 1. Drizzle oil into pot and set on STOVETOP HIGH. Heat oil for several minutes, then add celery & onion to pot. Cook them uncovered 10 minutes or until veggies are tender-crisp, stirring occasionally. Then stir in your minced garlic & cook uncovered 2 minutes, stirring often.
• 2. Stir in your potatoes, spices, tomatoes & barley. Set to SLOW COOK HIGH FOR 4 TO 5 hours. Cover pot and cook until the barley & potatoes are tender. (The recipe in cookbook states to cook 4 to 5 hours but my soup was perfectly cooked at 3 hours. When I reheated it the next day and cooked it for another 45 minutes it was more the consistency of a thick stew instead of soup. So, for me I like it better at 3 hours but it's all in how you prefer your soup. I would watch it after 3 hour mark and determine what you want to do.)
• 3. Serve up a bowl and sit down and enjoy. I served bacon wraps with this soup and they are so easy to make. Here is recipe. You can click on the link and it will take you to it. https://www.justapinch.com/recipes/appetizer/meat-appetizer/bacon-wraps.html?p=27

CELERY AND POTATO SOUP

Steps:

• 1. Heat the olive oil over medium-low heat, add the onion, leek, and celery, and cook gently, stirring often, for about 10 minutes, until very tender. Add 1/2 teaspoon kosher salt after the first 5 minutes. Make sure that the vegetables do not color. 2. Add the potatoes, garlic, and bouquet garni. Stir together and add the water or stock. Bring to a simmer, add salt to taste, cover and simmer 30 to 40 minutes, until the vegetables are very tender and the broth fragrant. Remove from the heat. 3. Remove the bouquet garni from the soup. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Then strain through a medium strainer (this step is important; otherwise the soup will be stringy), using a pestle or the bottom of a ladle to push the soup through. Make sure to scrape the outside of the strainer so that all of the puree goes back into the soup. Return to the pot, stir with a whisk to even out the texture, heat through and season well with salt and pepper. 4. Ladle the soup into bowls and garnish each bowl with a few thin slices of celery and about 1/4 teaspoon walnut oil. Sprinkle with minced chives or chervil if you wish, and serve.

ELLEN'S POTATO-CELERY SOUP

Steps:

• 1. Place celery, potatoes, and onion in a pot of boiling salted water. Simmer for 15-20 minutes; drain.
• 2. Stir in all other ingredients except cheese and simmer, uncovered, for 30 minutes.
• 3. Add cheese and allow to melt completely; serve while hot.

CREAMLESS CELERY POTATO SOUP

Steps:

• Heat oil in large saucepan over medium-high heat until hot.
• Add celery, potatoes, onion and garlic; cook and stir about 5 minutes or until celery is crisp-tender.
• Add broth; bring to a boil.
• Reduce heat and simmer, uncovered, about 10 minutes or until potatoes are fork-tender.
• Place half the soup mixture in food processor or blender; process until smooth.
• Pour into remaining mixture.
• Stir in milk, water and mustard; heat 1 to 2 minutes until hot.
• Sprinkle with shredded cheese.

HAM HOCK, SWEET POTATO & CELERY SOUP

Steps:

• 1. In a very large saucepan (about 4 lts) over low heat, melt butter & saute onions & garlic.
• 2. Toss in all dried herbs, gently fry.
• 3. Remove meat from ham bone & roughly chop, toss meat & bone into pan.
• 4. When meat & onions just start turning brown, pour in hot water & stir well to remove all browning residue from bottom of pan.
• 5. Add celery & sweet potato.
• 6. Set temperature to gently boil & stir occasionally for about 2 - 3 hours.
• 7. Add ground black pepper.
• 8. Salt to taste (be careful, ham & bacon bones will vary in saltiness).
• 9. Add a little water if required to keep soup fluid but allow to thicken.

CELERY & POTATO SOUP

Steps:

• 1. Heat the olive oil over medium-low heat, add the onion, leek, and celery, and cook gently, stirring often, for about 10 minutes, until very tender. Add 1/2 teaspoon kosher salt after the first 5 minutes. Make sure that the vegetables do not color. 2. Add the potatoes, garlic, and bouquet garni. Stir together and add the water or stock. Bring to a simmer, add salt to taste, cover and simmer 30 to 40 minutes, until the vegetables are very tender and the broth fragrant. Remove from the heat. 3. Remove the bouquet garni from the soup. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Then strain through a medium strainer (this step is important; otherwise the soup will be stringy), using a pestle or the bottom of a ladle to push the soup through. Make sure to scrape the outside of the strainer so that all of the puree goes back into the soup. Return to the pot, stir with a whisk to even out the texture, heat through and season well with salt and pepper. 4. Ladle the soup into bowls and garnish each bowl with a few thin slices of celery and about 1/4 teaspoon walnut oil. Sprinkle with minced chives or chervil if you wish, and serve. Yield: Serves 6 to 8 Advance preparation: You can make this several hours or even a day ahead. Refrigerate in covered containers. When you reheat, whisk the soup to smooth out the puree (it will separate as it sits).

POTATO SOUP WITH CELERY

Steps:

• Dice the onion and cook until soft in the butter. Add the diced celery and potato to the pot, add 1 pint water, or, better, just enough water to come up to the level of the vegetables. Bring to the boil, then simmer 10 minutes.
• After 10 minutes, add 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon parsley to the soup.
• Add 1 pint low fat milk, or, better, enough to bring the liquid level to what seems reasonable to call a soup!
• Simmer a further 5 minutes, but don't boil it!
• Serve. You can microwave any leftovers.