photograph by Paulette Tavormina

Celery and celery root combine to make this a double celery soup. Just a small amount of cream is needed to make it extra creamy. If you’ve got a bunch of celery with their leaves, you can use the leaves to garnish the soup.

Ingredients (serves 4)

4 tablespoons unsalted butter
6 pale green celery stalks, thinly sliced (3 cups)
1 medium celery root, pared and thinly sliced (1 cup)
1 medium onion, thinly sliced (1 cup)
1 medium russet potato (8 ounces) (1 cup)
1/2 teaspoon coarse (kosher) salt plus more to taste
3 cups chicken broth
1/2 teaspoon fresh lemon thyme
1/4 cup heavy cream

Additional Information

  • Prep Time: 15m
  • Cook Time: 40m
  • Total Time: 55m


In a medium saucepan, melt the butter over medium-low heat. Add the celery, celery root, onion, and potato and sprinkle with the salt. Cover and cook , stirring occasionally, until the vegetables are tender, but not browned, about 25 minutes.
Add the broth and thyme and bring to a simmer. Cook until the vegetables are almost falling apart, about 15 minutes.
Transfer to a blender, add the cream and puree until very smooth. Season to taste with more salt if you like.


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Reader Comments

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What a wonderful addition to my soup recipes! 5 stars for this one as it wasn’t only delicious but also quick and easy to make. Will make again soon as the celery root was huge and enough for two batches of soup and both my husband and I loved it! Thank you!

Scotty N.

OMG! My hubby is sick and I thought I’d make some soup to help him feel better. This did the trick; it went over with flying colors. It got added to the list of favorite soups to make. Seriously, the addition of the cream almost wasn’t even needed (for a healthier alternative). I can’t recommend this recipe enough. “SCORE!!!!”

Sandy Snyder

Went right into the kitchen and made the celery soup (substituting vegetable broth for the chicken broth). Wow! Amazing. Have to make it again because it’s ALL GONE! Thanks for a great yummy easy recipe for a cold night.