Creamy Celery and Herb Soup (Printable)

Silky celery soup with fresh herbs, butter, and cream. Light, flavorful, and ready in 45 minutes.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium onion, chopped
03 - 6 celery stalks, sliced (approximately 14 ounces)
04 - 1 medium potato, peeled and diced
05 - 2 cloves garlic, minced

→ Liquids

06 - 4 cups vegetable broth
07 - 1 cup whole milk or unsweetened plant-based milk

→ Herbs and Seasoning

08 - 1 bay leaf
09 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
10 - 1 tablespoon fresh dill, chopped
11 - 1 tablespoon fresh chives, chopped
12 - Salt to taste
13 - Freshly ground black pepper to taste

→ Finishing

14 - 2 tablespoons heavy cream or crème fraîche, optional
15 - Crusty bread for serving, optional

# How To Make It:

01 - Melt butter in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened but not browned.
02 - Add sliced celery and diced potato. Cook for 5 to 7 minutes, stirring occasionally, until vegetables begin to soften.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Pour in vegetable broth and add bay leaf. Bring to a simmer, cover, and cook for 15 to 18 minutes until celery and potato are very tender.
05 - Remove bay leaf. Stir in milk and fresh herbs including parsley, dill, and chives. Simmer for 2 additional minutes.
06 - Blend soup until smooth using an immersion blender, or carefully in batches in a countertop blender.
07 - Return soup to pot. Season with salt and black pepper to taste. Heat gently if needed.
08 - Ladle into bowls. Swirl in cream or crème fraîche if desired and garnish with extra fresh herbs. Serve hot with crusty bread.

# Expert Tips:

01 -
  • It's ready in under an hour, yet tastes like you've been tending it all afternoon.
  • The herbs keep it bright and alive instead of heavy, which means you can eat it without guilt any time of year.
  • One pot, one blender, and suddenly you have something elegant enough for guests but easy enough for a tired Tuesday night.
02 -
  • If you add the milk before blending, it can look curdled or separated—the order matters more than you'd think, so always blend first, then milk.
  • Celery can taste bitter if it cooks too long, so watch your timing and don't let the soup simmer for hours; forty-five minutes total is actually the perfect window.
03 -
  • Don't blend aggressively; a few pulses with an immersion blender or a steady, careful blend in batches prevents the soup from becoming gluey.
  • Season in stages—a tiny pinch before blending, then taste and adjust after, because flavors intensify and shift once everything comes together.
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