This celery potato soup recipe uses just a few simple ingredients to make a wholesome and nourishing meal. A quick and easy way to use up extra celery!
Table of Contents
With our CSA veg box we often end up having a glut of different veggies throughout the year, and this simple and delicious soup is one of our favourite ways to use up celery. The addition of potato makes it filling and adds a creamy texture.
This Celery Potato Soup recipe is:
- Flavorful
- Creamy
- Cozy
- Easy
- Naturally vegan
- And gluten-free (if using GF vegetable broth)
Ingredient tips
Here's everything you need to make this simple celery soup with potato.
Celery: This soup is perfect to use up a glut of leftover celery, even when the stalks have lost their crispness and gone a bit soft from spending a while in the fridge before you get around to using it.
A whole big bunch of celery, or about 10 medium celery stalks, seems like a lot, right? Celery is mostly water, so you want a good amount of it so its fresh flavour can compete with the potato.
The potato makes the soup thick and creamy. You can peel it if you like, like we did this time for a smoother texture. But we often simply wash the potatoes and leave their skin on. A lot of vitamins and other micro-nutrients sit right under the peel of the potato!
Nutmeg is optional. Its flavour is not for everyone, but we think just a pinch here or there works well with potatoes and adds a nice touch to this soup recipe.
Step by step pictures
Here's a visual guide on how to make this easy celery and potato soup. For the full, adjustable and printable recipe, see the recipe card at the end of the post.
Step 1: Sauté the chopped onion and celery in olive oil for 5 minutes.
Step 2: Add the minced garlic and saute for another 1-2 minutes.
Step 3: Add the diced potatoes, vegetable stock and (if using) nutmeg. Simmer until the potatoes are fork tender.
Step 4: Blend the soup until completely smooth and season with black pepper. That's all!
Top Tip
We like to finely chop the celery so that the soup isn't stringy. If your bunch seems on the stringier side you can peel the celery stalks to remove any tough strings or strain the finished soup through a sieve or strainer after blending for a smoother texture.
Substitutions and variations
Use a leek in place of an onion for a nice variation.
Flavour it up with some dried thyme added along with the garlic.
Why not give the soup a fruity twist? Add an apple or two for a subtly sweet or tangy note, depending on the type of apple. Cooking with apples is a great way to use sad old apples that aren't quite the best to enjoy fresh anymore.
Serving
Give the soup a few minutes in the pan or in bowls before serving up, to bring it down to the perfect temperature to enjoy!
We love our celery potato soup garnished with some chopped fresh parsley or celery leaves and a crackle of black pepper or red pepper flakes for some heat.
Another topping that pairs deliciously with celery is toasted walnuts.
Serve the soup with a slice of nice wholemeal bread or toast for a more filling meal. We love it with our super-seedy rye sourdough or homemade crackers.
A dollop of plant-based sour cream, or a neutral, unsweetened, creamy vegan oat yogurt wouldn't be a bad choice either. Our favourite in the UK is plain or Greek-style Oatgurt by Oatly.
Storage
Store: Keep the soup refrigerated for up to three days. Reheat the soup either in the microwave or on the stove over a gentle, medium heat and stir often until thoroughly hot.
Freeze: Transfer the cool soup into an airtight container and freeze for up to three months. Thaw overnight in the fridge or with the defrost setting on a microwave.
More vegan soup recipes
We hope that this potato and celery soup was a hit! We think you will enjoy these other easy soup recipes too:
📖 Recipe
Celery Potato Soup
Ingredients
- 2 tbsp olive oil
- 1 onion finely diced
- 10 sticks (400 g / 14 oz) celery finely sliced
- 3 cloves garlic minced
- 3 medium (300 g / 10oz) potatoes diced in ½ inch (1.5 cm) cubes
- 4 cups (960 ml) vegetable stock
- 1 pinch nutmeg optional
- black pepper ground, for seasoning
Instructions
- Heat the olive oil in a medium pan over medium to medium-high heat. Add the diced onion and sliced celery and saute for about 5 minutes, until the onions are translucent.2 tbsp olive oil, 1 onion, 10 sticks (400 g / 14 oz) celery
- Add the minced garlic and continue to saute for another 1-2 minutes.3 cloves garlic
- Add potatoes, vegetable stock and, if using, ground nutmeg, and cook for around 10 minutes, until the potatoes are tender.3 medium (300 g / 10oz) potatoes, 4 cups (960 ml) vegetable stock, 1 pinch nutmeg
- With an immersion blender, puree the soup until smooth.
- Season the soup with black pepper to taste. Bowl up and garnish with chopped fresh parsley. Serve with a slice of fresh bread or toast.
Nutrition
This information is calculated per serving and is an estimate only.
Corinne Feller says
Excellent receipt x
Sophie and Paul says
Glad you enjoyed it Corrine!