Creamy Celery and Herb Soup (Printable)

Silky celery soup with fresh herbs, butter, and cream. Light, comforting, 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 & 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 to the pot. 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 blend in batches using 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 additional fresh herbs. Serve hot with crusty bread.

# Expert Tips:

01 -
  • The soup tastes elegant enough for company but comes together faster than you'd tell your friends it took.
  • Fresh herbs make this feel like something you grew yourself, even when you grabbed them from the store five minutes before cooking.
  • It's naturally light but creamy, so you can eat a big bowl without that weighted-down feeling.
02 -
  • Don't skip removing the bay leaf before blending—a whole bay leaf in a blender is a loud, unpleasant surprise that no one wants.
  • The potato is your secret thickener here, so don't be tempted to skip it or use less; it creates the silk without needing cream as a crutch.
  • Add milk slowly and never let the soup boil after the milk goes in, or you'll taste separation instead of creaminess.
03 -
  • Use your immersion blender slowly and deliberately—rushing the blending leaves small lumps that you'll regret discovering mid-spoonful.
  • If you use plant-based milk, full-fat coconut milk creates the richest silk, though unsweetened oat milk works beautifully too and tastes less sweet.
  • Make the herb garnish just before serving so it stays bright and fragrant instead of wilting into the warm soup.
Return