Why have I not been making this all of my adult life?!
I’m borderline obsessed with celery and a true-blue soup addict, so what gives? I always equated Cream of Celery Soup with the gross condensed kind you buy in a can. You know, that random can you would find in your parents pantry and wondered what the heck they used it for.
This homemade Cream of Celery Soup is absolutely perfect for a chilly fall day. This comforting recipe is both inexpensive to make and simple to prepare. Yes please!
Cream of Celery Soup
- 1 Dutch-oven or soup pot
- 1 wooden spoon
- 1 small bowl to make slurry
- 1 whisk
- 1 soup ladle
- 3 tbsp extra-virgin olive oil
- 4 tbsp unsalted butter
- 3 cups leeks white and light green parts only, halved lengthwise and sliced into half moons
- ½ white onion sliced
- 5 cups celery sliced; reserve celery leaves for garnish
- 3 garlic cloves minced
- ¼ cup all-purpose flour
- 2 bay leaves
- kosher salt
- freshly ground pepper
- 4 cups chicken stock best quality, ideally homemade
- 1 ½ cups half + half
- 1 tsp dried dill
- ¼ tsp celery salt
- Melt the butter and extra-virgin olive oil in a Dutch oven over medium-high heat. Add the leeks, onion, garlic, and a 5 finger pinch of salt; cook, stirring occasionally, until softened, about 5 minutes. Take care not to brown the onion. If you see them starting to crisp up at the sides, lower the heat.
- Add the celery and another 5 finger pinch of salt; cook, stirring occasionally, until the celery is tender, about 7 minutes.
- Meanwhile, let's make our slurry. Add the flour to a medium-sized bowl. Slowly whisk in 1 cup of hot chicken stock, until totally combined and no lumps remain.
- Pour the slurry over the veggies and cook for 1-2 minutes to burn cook off the flour taste.
- Add the bay leaves and chicken stock; bring to a boil. Reduce the heat to medium-low and cook for another 20 minutes.
- Discard the bay leaves. Stir in the half & half, return to a simmer, and cook for 5 minutes.
- Remove from heat. Stir in dill and celery salt. Taste, adjust seasoning with kosher salt and freshly ground pepper, if needed.
- Garnish with celery leaves and more dill. Serve hot!