Creamy Celery Soup

celery soup

Add in bacon and this (surprisingly) becomes the king of all soups.

No podcast recommendation today but here’s what I’m reading this week.

Servings: 4


  • 1 full bundle celery, stalks chopped, leaves reserved
  • 1 medium waxy potato (or cauliflower), chopped
  • 1 medium onion, chopped
  • 1/4 cup (1/2 stick) salted butter
  • garlic salt
  • ground black pepper
  • 3 cups low-sodium chicken broth or its equivalent in water and bouillon cubes
  • ½ cup heavy cream
  • 4 strips center-cut bacon
  • finely grated parmesan cheese (optional)


  1. Combine celery, potato, onion, and butter in a medium saucepan over medium heat; season with garlic salt and pepper. Cook, stirring, until onion is tender, 8–10 minutes.
  2. Add broth; simmer until potatoes are tender, 8–10 minutes.
  3. While potatoes are cooking, pan fry bacon and then set aside.
  4. Purée in a blender and then return to saucepan on medium-low heat. Stir in cream.
  5. Serve soup topped with celery leaves, crumbled bacon, and parmesan cheese.

Adapted from Bon Appétit. Brad Leone is right. This is definitely good enough for eating or bathing in.


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