Creamy Celery and Herb Soup (Printable)

Silky soup with tender celery, fresh herbs, butter, and cream. Light, flavorful, and comforting in every spoonful.

# What You 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

# Step-by-Step Guide:

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 - Purée 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 Suggestions:

01 -
  • It tastes far more luxurious than the simple ingredient list suggests, like you're sneaking elegance into a weeknight dinner.
  • The soup comes together in less time than it takes to watch an episode of anything, making it perfect for when you want something warm without fussing.
  • Fresh herbs are the secret—they lift this from creamy and mild into something that actually makes you pause between spoonfuls.
02 -
  • Don't skip the bay leaf even though you remove it—it quietly transforms the broth in a way that feels impossible until you taste it.
  • Add the herbs at the very end, just before blending, so they stay bright green and fresh instead of turning dark and muted.
03 -
  • If your soup is too thick, thin it with a splash of broth or milk while it's heating—it's much easier than trying to thicken something that's too thin.
  • Taste and season at the very end, not as you go, because the broth can be salty and you don't want to oversalt something so delicate.
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