Why do I need to wait to add the milk to the soup until the end?

It's fairly easy to over-boil and burn milk. Plus, if the heat is on too high, dairy can bubble over the edge of soup pot, creating a mess you'll need an entire box of Magic Erasers (and a ton of elbow grease) to clean up. Adding it at the end introduces creaminess to the soup, minus the potential of burned flavor and cleaning hassle.

Can I use an immersion blender instead?

Definitely! Immersion blenders are great - and cleanup is a breeze. Way less dishes to do after enjoying your soup. However, if silky texture is important to you, you may need to spend a bit more time blending with an immersion blender as bits of unblended veggies may hiding from you in the pot.

Creamy Potato Celery Soup

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4.9 from 10 reviews

Try my silky and comforting cream of potato and celery soup. I promise – it’s so easy to whip up!

Author: Caroline Phelps
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Soup
Method: Boiling
Cuisine: French
Diet: Vegetarian

Ingredients

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2 cloves garlic, minced
1 medium size onion, finely chopped
2 tablespoon extra virgin olive oil
2 medium size potatoes, peeled and roughly chopped
6 celery stalks
6 cups vegetable broth
1 1/2 cup 2% milk or unsweetened oat milk (for vegan)
4 green onions, thinly chopped
Salt and pepper, to taste

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Instructions

Boil the potatoes. Bring a medium pot of water to boil and add the potatoes. Boil the potatoes until they are fully cooked – about 7 to 10 minutes. Drain and set aside.
Saute the garlic and onion. Meanwhile, in a large pot over medium high heat, add the olive oil, garlic and onions. Cook for 2 to 3 minutes, until onions are translucent.
Add 4 celery stalks. Slice 4 celery stalks and add them to the pot. Cook for 2 minutes.
Simmer the broth. Add the vegetable broth, stir and bring to a boil. Cover and simmer on low for 20 minutes, or until the celery is tender.
Cook the remaining celery. Meanwhile, fill a small pot with water and 1 teaspoon of salt, and bring to a boil. Slice the remaining 2 celery stalks into small pieces and add them to the boiling water. Lower the heat to a simmer and cook for 15 minutes. Drain the celery and set it aside.
Blend the soup. Transfer the broth and potatoes to a blender and blend until smooth (you may need to do this in batches). Return the blended soup to the pot along with the celery and milk, and stir.
Season and serve. Season with salt and pepper, top with a few scallions, and serve..

Notes

Leftovers: Let the soup cool to room temperature and transfer it to an airtight storage container. Refrigerate for up to 5 days.

Nutrition

Serving Size: 1 serving
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

Find it online: https://pickledplum.com/potato-celery-soup-recipe/