Introduction

This Celeriest Celery-Potato Soup is a comforting and smooth blend of celery and potatoes, perfect for warming up on a chilly day. Its subtle celery flavor is enhanced by a touch of celery seed, creating a unique and delicious twist on classic potato soup.

A bowl of creamy pale yellow soup with a smooth texture is shown, swirled in the center. There are small drops of golden olive oil and cracks of black pepper scattered on top. Fresh bright green celery leaves are placed as garnish in the middle of the soup. The soup is served in a round dark bowl sitting on a dark cloth with a silver spoon to the right. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoon unsalted butter
7 to 8 ribs celery, roughly chopped
1 pound russet potatoes, roughly chopped
1 large onion, roughly chopped
3 cup water, plus more as needed
1 tablespoon chicken broth concentrate (such as Better Than Bouillon)
1 teaspoon celery seed, crushed in the palm of your hand
Salt and pepper, to taste

Instructions

Step 1: Melt the butter in a large pot or Dutch oven. Sauté the celery, potato, and onion until slightly softened, about 4 to 5 minutes.
Step 2: Add the water and chicken broth concentrate (or 3 cups of your favorite stock), bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 20 minutes.
Step 3: Sprinkle in the crushed celery seed. Using a blender or stick blender, puree the soup until smooth, adding more water or stock as needed to reach your desired thickness. Season with salt and pepper to taste.

Tips & Variations

For a vegetarian version, substitute chicken broth concentrate with vegetable broth concentrate or use vegetable stock.
Adding a splash of cream or milk after blending can make the soup richer and creamier.
If you prefer a chunkier texture, reserve a portion of the cooked vegetables before blending and stir them back in at the end.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a little water or stock if the soup has thickened too much.

How to Serve

A dark gray bowl filled with one thick layer of smooth, creamy pale yellow soup is topped with small, bright green celery leaves in the center. Drops of golden olive oil are scattered across the surface, with a sprinkle of black pepper adding texture. The bowl sits on a dark textured cloth over a white marbled surface, with a metal spoon resting to the right and a glass of light yellow drink behind it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh celery seeds instead of crushed?

Yes, fresh celery seeds can be used, but crushing them releases more flavor, so it’s recommended to crush them in your palm before adding.

What can I do if I don’t have chicken broth concentrate?

You can use 3 cups of your favorite chicken or vegetable stock instead. This will give the soup a rich flavor without needing the concentrate.

Celeriest Celery-Potato Soup Recipe

Print Recipe

★★★★★

4.9 from 144 reviews

A creamy and comforting celery-potato soup featuring tender celery and russet potatoes simmered and blended to a smooth, flavorful puree, enhanced with aromatic celery seed and a touch of chicken broth concentrate.

Author: Cleo
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

Soup Ingredients

4 tablespoons unsalted butter
7 to 8 ribs celery, roughly chopped
1 pound russet potatoes, roughly chopped
1 large onion, roughly chopped
3 cups water, plus more as needed
1 tablespoon chicken broth concentrate (such as Better Than Bouillon)
1 teaspoon celery seed, crushed in the palm of your hand
Salt and pepper, to taste

Instructions

Sauté the Vegetables: Melt the butter in a large pot or Dutch oven over medium heat. Add the roughly chopped celery, potatoes, and onion. Sauté for 4 to 5 minutes until the vegetables begin to soften but not fully cooked.
Simmer the Soup: Pour in 3 cups of water and add the chicken broth concentrate. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently. Cook for about 20 minutes or until the potatoes are tender when pierced with a fork.
Add Celery Seed and Puree: Sprinkle the crushed celery seed into the soup. Using a blender or immersion stick blender, carefully puree the soup until it reaches a smooth consistency. Add additional water or stock as needed to achieve your desired thickness. Season the soup with salt and pepper to taste.

Notes

You can substitute the chicken broth concentrate with 3 cups of your favorite stock for a different flavor base or to keep the soup lighter.
For a vegetarian version, replace chicken broth concentrate with vegetable broth concentrate or vegetable stock.
Adjust the soup consistency by adding more liquid during blending if you prefer a thinner soup.

Keywords: celery potato soup, creamy celery soup, easy vegetable soup, homemade celery soup