Potato and Celery Soup

    45 minutes

    Celery adds a tangy bite to this creamy and filling soup. The perfect thing on a cold day with some good bread.

    109 people made this

    Serves: 4 

    • 25g butter
    • 5 celery stalks, chopped
    • 1 small potato, peeled and chopped
    • 1 leek, trimmed and sliced
    • 700ml vegetable stock
    • 1 bay leaf
    • 300ml low-fat milk
    • salt and freshly ground black pepper
    • TO SERVE
    • blue cheese, crumbled

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Melt the butter in a large saucepan over a low heat. Add the celery, potatoes and leek and cook gently for 5 minutes.
    2. Pour the stock into the pan and add the bay leaf. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes, or until all the vegetables are tender. Remove the bay leaf.
    3. Cool slightly. Using a slotted spoon, lift the vegetables into a blender or food processor with some of the cooking liquid. Whizz to a purée.
    4. Return to the pan, add the milk and heat gently. Season.
    5. Ladle into warm bowls and grind a little more pepper over the top. Scatter with some crumbled blue cheese, if you like.

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    Reviews in English (3)


    I did make some tweaks due to what I did and did not have in the house (view Tweaks), but regardless the soup tasted really quite nice! Quick and easy to make, and quite filling (depending on how much stock you add). Has a beautiful colour too, almost looks like a slightly grainly olive soap! Yummy.  -  06 Oct 2010


    Used different ingredients. Added: 2 pinces of Allspice Subtracted: Leek Bay leaf Substituted: Veggie stock for chicken stock.  -  06 Oct 2010


    making this atm and is smelling amazing. Had a huge bunch of celery to use up so this is a perfect easy lunch for me to whip up. Didnt think celery soup could smell so good but lets hope it tastes as good.  -  03 Mar 2015