Celery and Potato Soup
Updated Nov. 15, 2022
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 1small onion, chopped
- 1large or 2 medium leeks, white and light green part only, cleaned and sliced
- 6celery stalks, sliced (about ¾ pound)
- Kosher salt
- 1medium-size russet potato, about 10 ounces, peeled and diced
- 4garlic cloves, peeled and halved, green shoots removed
- A bouquet garni made a bay leaf and a couple of sprigs each parsley and thyme, tied together
- 7cups water or chicken stock
- Freshly ground pepper
- 2teaspoons walnut oil
- ¼cup very thinly sliced celery
- chopped chives or chervil (optional)
For Garnish
Nutritional analysis per serving (8 servings)
162 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 7 grams protein; 764 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil over medium-low heat, add the onion, leek, and celery, and cook gently, stirring often, for about 10 minutes, until very tender. Add ½ teaspoon kosher salt after the first 5 minutes. Make sure that the vegetables do not color.
- Step 2
Add the potatoes, garlic, and bouquet garni. Stir together and add the water or stock. Bring to a simmer, add salt to taste, cover and simmer 30 to 40 minutes, until the vegetables are very tender and the broth fragrant. Remove from the heat.
- Step 3
Remove the bouquet garni from the soup. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Then strain through a medium strainer (this step is important; otherwise the soup will be stringy), using a pestle or the bottom of a ladle to push the soup through. Make sure to scrape the outside of the strainer so that all of the puree goes back into the soup. Return to the pot, stir with a whisk to even out the texture, heat through and season well with salt and pepper.
- Step 4
Ladle the soup into bowls and garnish each bowl with a few thin slices of celery and about ¼ teaspoon walnut oil. Sprinkle with minced chives or chervil if you wish, and serve.
Private Notes
Comments
I came across this recipe while looking for ideas on how to use leftover celery, and I have to say the result was absolutely PHENOMENAL! Definitely use and make your own chicken stock for this, it will make all the difference. I didn't use the walnut oil, as I didn't have it in my pantry, and didn't think this recipe justified spending $10 on an item I would most likely never use again, but the soup tasted fantastic regardless.
I had more celery leaves than stalks. No leek, used onion. It was delicious warm. Then I whisked in some sour cream and chilled the whole thing. So delightful on a warm July evening!
I messed up the bouquet garni. I forgot to take it out before I stuck the immersion blender in. Then I went searching for the thread I’d used to tie the herbs together. No joy. I tried to strain it, then, hoping I’d find it. I found some pokey things on the side of the strainer I couldn’t explain, because nothing had felt that tough going in. But with all the boiling, I figured it would all be ok. It was delicious despite having me as the cook. Highly recommend.
This was amazing! I've made other celery soups before but they always came out a bit bland. I did start with a teaspoon of toasted celery seeds and then added a teaspoon of celery salt at the same time as a reduced amount of kosher salt. I blended in a strong blender and didn't need to strain. Didn't do walnut oil. It was a perfect consistency and so smooth. The whole family (including three kids) loved it!
A Really good one!! I made it bc I had tons of celery.. no leeks.. didn’t need the strainer, the consistency and flavor were perfect!!
The walnut oil is a must. It elevates the soup from meh to delicious! (I don't keep walnut oil, so ground a few walnuts and mixed with a neutral oil. It does the trick.)