Celery and Potato Soup Recipe (2024)

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!

Very good. I didn't strain it as I preferred it to be quite thick. I did buy the walnut oil, so have several reasons to make this again:)

I agree with others that this soup is simple and delicious. The recipe and quantities are flexible – no need to peel the potatoes or strain the soup unless you wish to. I used onions (and browned them!) instead of leeks, and tossed the herbs in without tying them up. Do fish out the bay leaf before blending, though.

Delicious! It tasted so creamy, I had to think if I added butter. Must of been the handful of walnuts I added during puree. (Didn’t have walnut oil).

Wish the site would stop telling people to peel potatoes. You are taking off a great deal of the nutrition.

Used homemade vegetable stock. Did not peel potatoes or strain soup but still got a nice smooth result using immersion blender. I didn’t have any walnut oil so just omitted it. Delicious and simple soup.

Loved this recipe - just needed a little kick for my family so added rubbed sage. For my husband, I added a small amount of heavy cream to his bowl. Great use for languishing celery!

Pureed with an immersion blender instead of straining it-texture was great. Served with walnut oil, homemade croutons, and feta cheese. So good!

Put it through the food mill and it came out smooth as silk. I also didn’t fully peel the potatoes. I didn’t have leaks but a handful of green onions did the trick just fine. For a vegetarian version, I didn’t use stock and instead worked in some miso for depth. The result was a beautiful and tasty starter soup!

Fabulous and easy. Restaurant quality. Upped leeks a bit because I love them. Like others here, I also used an immersion blender. No straining. Added a quarter cup of half and half at end. Sprinkled some crushed walnut pieces (small, so they would float) on top along with snipped chives and thin-thin matchsticks of celery. No walnut oil.

Fabulous and easy. Restaurant quality. Upped leeks a bit because I love them. Like others here, I also used an immersion blender. No straining. Added a quarter cup of half and half at end. Sprinkled some crushed walnut pieces (small, so they would float) on top along with snipped chives and thin-thin matchsticks of celery. No walnut oil.

Adapted this to what I had on hand and it was wonderful. Left potato skin on (well scrubbed) for added fiber and nutrition. Used bay, fresh thyme, and fresh dill as the herbs. Threw in a handful of raw baby spinach leaves in just as I was blending to make it a more vibrant green. Will certainly make this again.

Wow, easy and really good. I’m glad I read the comments and didn’t bother with straining the soup. After running the immersion blender for several minutes it wasn’t stringy at all, a few small chunks of celery but that is fine. I only used 5 and a half cups of chicken stock but otherwise followed the recipe. You should make this!

Like some of the other commenters - I didn't have walnut oil and just used onion and didn't strain (because I'm obsessed with getting enough fiber) - and it still tasted velvety and wonderful. I put crunchy fried onions on top with the celery strips and served with a hot olive sourdough. All in all - a very inexpensive and delicious soup! I might try with chicken bone broth to get more protein next time but will definitely be making again.

Wonderful recipe. I also didn't strain anything. I like the texture. Right before serving I added a tablespoon of freshly squeezed lemon juice to the pot, and a spoonful of low fat, plain yogurt to the bottom of each serving mug. This made the soup brighter and more tangy. We loved it!

An excellent way to use up old celery. I used the celery leaves and chives as a garnish. Next time I would throw in some (home-made) croutons. There was no need to strain the soup. It was perfectly smooth after using the immersion blender.

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 is a delicious simple soup. My version used vegetable broth, onion instead of leeks and a very leafy bunch of celery. My old Vitamix broke it all down so nicely that no straining was necessary. A fabulous soup. Thanks, Martha!

Delicious! I used double the amount of potatoes and didn't strain the soup, with the idea of making this a thicker soup for main course (with some baguette). It wasn't stringy, and turned out excellent!

Lovely soup for a cold night. I peel the celery first to get rid of the stringy. No straining mess then then!

Prepare as written. It is so worth it! I deviated when I forgot to pass the blended soup through sieve. No problem…wonderful. Next time I’ll double the recipe.

Tasty and easy for a winter weeknight. I left out leeks and walnut oil as I didn’t have leeks and am allergic to nuts, and it was a delicate and delicious soup. I like it thicker, so I added a little extra potato and used only 5 cups stock, and would do exactly the same next time. I wish I’d had some garlic bread to go with.

This soup is great, especially if you have fresh, flavorful celery You can make this vegan--I used corncob stock, which is my go-to for veg soups. I disagree with some other posters about two things: 1) I don't think it needs more potato--I used the specified amount and the soup had plenty of thickness and body; 2) don't skip the walnut oil! I was skeptical, but it really did add anuance. I did add a pinch of cayenne at end, which I think is crucial to brighten veg. soups.