Why potato celery soup instead of the classic leek and potato? Because I had a ‘Chopped’ moment at the supermarket. I did originally want to make a leek and potato soup but the supermarket had run out of leeks. Slightly alarmed since I didn’t want to use carrots again (most of my soup recipes contain carrots and I wanted to keep this vegetable soup looking a nice champagne color), I spent a few minutes deep in thoughts as I looked at my options. It was a very bad vegetable day at the supermarket; very few options were available, I’d never seen the store so empty!
Then I thought about an old favorite of mine: Campbell’s cream of celery soup. Most people like cream of mushrooms but I had a penchant for cream of celery. I loved the mild flavor of the soup combined with little pieces of chopped celery that were added for texture. I used to break up a few saltines on top and wait until they’d absorb some of the liquid. Cream of celery was one of my favorite snacks.
Grabbing a bunch of celery, I decided to give it a try. Potato and celery are vegetables with mild flavors that are often used together in other recipes (potato salad). I would do the same as Campbell’s: blend the soup until it’s creamy, using 2% milk and boil some chopped celery separately to add in the end, for texture. I also wanted this potato celery soup to be simple like most of my soup recipes; easy and healthy go to recipes for busy work days.
The result was delicious! This potato celery soup is tasty, light and comforting, and a great vehicle for saltines and other soup crackers.
Other delicious soup recipes you might enjoy
Creamy Potato Celery Soup
A delicious cream of potato and celery soup recipe that’s silky and comforting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Soup
- Method: Boiling
- Cuisine: French
- 2 cloves garlic (finely chopped)
- 1 medium size onion (finely chopped)
- 2 tablespoon extra virgin olive oil
- 2 medium size potatoes (peeled and roughly chopped)
- 6 stalks celery (chopped bite size (reserve 2 chopped stalks in a separate bowl))
- 6 cups vegetable broth
- 1 1/2 cup 2% milk
- 4 scallions (thinly chopped)
- salt and pepper to taste
- Bring a medium pot of water to boil and add potatoes. Boil the potatoes until cooked through.
- Meanwhile, in a large pot over high heat, add olive oil, garlic and onions. Cook for 2-3 minutes, until onions are translucent.
- Add 4 chopped celery stalks and cook for another 3 minutes.
- Add vegetable broth, stir and bring to boil. Cover and simmer on low (should still be slightly bubbling) for 30 minutes.
- Meanwhile in another small pot, bring a little water to boil (about half full) and add the remaining two celery stalks (chopped). Boil on low for 15 minutes. Drain and set aside.
- Back to the soup: Turn the heat off, add potatoes to broth and blend until smooth. Add milk and stir well.
- Turn the heat back on low, add boiled chopped celery, season with salt and pepper, and serve topped with a few scallions.
Leftovers: Let the soup cool to room temperature and transfer it to an airtight storage container. Refrigerate for up to 5 days.
- Serving Size: 1 bowl
- Calories: 227
- Sugar: 11.6g
- Sodium: 964.3mg
- Fat: 9.2g
- Saturated Fat: 2.2g
- Unsaturated Fat: 1g
- Trans Fat: 0.1g
- Carbohydrates: 31.9g
- Fiber: 4.7g
- Protein: 6g
- Cholesterol: 7.4mg
This was so good that my husband ate it all before I could get any.
What? Not fair, lol!
I just made this soup . It turn out great. I have a lot of celery that needed to be used.
Super easy, delicious and now my home smells extra fabulous. 🙂
Thank you Amy! 🙂
Love recipes that are both simple and delicious! I veganized it by using almond milk instead. I cooked this is the slowcooker overnight and puréed in the morning. Also added a little butternut squash purée, couple leaves kale and a small chunk of tomato as this stuff needed to be used up lol. Thanks for a great recipe!
Yum! I doubled the celery and potato and added 50% extra stock to serve more people. The flavours took me back to my childhood.
In the land of Oz we call scallions spring onions!
In much of the center of the US, we call them spring onions, too. “Scallions” is used mostly along the East Coast and New England. Not sure about California and the Northwest.
In the South we call them ‘green onions…’
I planned on making potato soup and lookesd it up on Google n wala …
I made a 4 lb pot same recipe as yours .. I made it same as you 35/=40
Years ago … I woke up at 5am put a fresh pot of coffee on and started my soup..
Good recipe! Only change I’d make it to add an additional medium potato to thicken it up a little bit more, as well, I added smoked paprika and that was a good addition! Thanks.
I’ve been wondering what scallions too but I found the description in the comments section. This recipe is lit. I love soups so much too and will definitely try this one! Thank you so much for sharing!
I cooked this today and my family loved it! I thought it would last for a couple more days but they ate it for lunch and dinner. Will make this again and try your other recipes on this website! 🙂
Thanks Kristel! 🙂
Whats the calorie count on this soup? Delish! Ill make it again.
Thank you Melanie! I unfortunately stopped posting nutritional facts on my recipes because I didn’t trust the calorie counters available online.
As a non-American, what are scallions?
Hi Paul, scallions and green onions are the same thing. They are the long green stalks with white ends that are sold in bunches. http://www.thekitchn.com/whats-the-difference-between-spring-onions-scallions-and-green-onions-word-of-mouth-217111