Creamy Celery Herb Soup (Printable)

Silky-smooth soup with tender celery and fresh herbs delivers light, comforting flavor in under an hour.

# 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)

# Directions:

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 (parsley, dill, chives). Simmer for 2 additional minutes.
06 - Blend soup until smooth using an immersion blender, or carefully 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 extra fresh herbs. Serve hot with crusty bread.

# Expert Advice:

01 -
  • It's naturally mild and soothing, the kind of soup that doesn't demand much from you but gives back comfort in every spoonful.
  • Fresh herbs lift it into something elegant without any fancy technique or hard-to-find ingredients.
  • Ready in under an hour, yet it tastes like it simmered all morning.
02 -
  • The immersion blender is your friend here—it blends the soup right in the pot without the risk of hot liquid spraying everywhere, which I learned the hard way the first time I used a countertop blender.
  • Taste the soup after blending, because seasoning changes once all the ingredients come together, and this is your chance to make it exactly right.
03 -
  • Keep the heat gentle and even throughout—rushing with high heat can make the herbs taste harsh and the soup taste thin instead of velvety.
  • If your blended soup seems too thick, thin it with a splash more broth or milk until it reaches the consistency you love, because there's no such thing as a perfect thickness, only your perfect thickness.
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