Cream of Celery Soup

This recipe has become a real favorite in my house. I searched desperately for a recipe to use multiple bunches of celery before settling on this one, which is my own version of many cream of celery recipes. It is super yummy! If I happen to have scallions (green onions) then I add them, saving a few of the green ends for a garnish at the end, but if I don’t have any, I don’t worry about it – the soup is still amazing!

Cream of Celery Soup


  • 1 tablespoon olive oil
  • 1 small onion (coarsely chopped)
  • 6 scallions (optional)
  • 1 bunch celery (including heart and leaves, thinly sliced)
  • 6 cups chicken broth (or vegetable broth if you want to make it vegetarian)
  • 1 large potato
  • 1 tablespoon fresh rosemary (chopped or 1 teaspoon dried rosemary)
  • 1/2 teaspoon nutmeg
  • 1/2 cup heavy cream


  1. Heat olive oil in a large pot.
  2. Add onions, scallions, and celery.
  3. Cook uncovered, until onion is translucent and celery is softened, 10-15 minutes.
  4. Add broth, potatoes, and rosemary.
  5. Bring to a boil.
  6. Reduce heat to low, cover, and simmer until potatoes are cooked through, about 25 minutes.
  7. Blend soup with an immersion blender, or in a blender in batches until soup is a creamy consistency.
  8. Add nutmeg and heavy cream.
  9. Heat through, but do not boil.


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