Steve's Celery Soup

From Steve Stoeckel

Yield: 6 servings
Community Recipe from


  • 3 tablespoon(s) Oil or butter


  1. 3 tablespoons vegetable oil or butter
  2. 1 1/2 cups diced onion
  3. 1 teaspoon minced garlic
  4. 1 large baking potato, cut in 1/2-inch dice to yield 2 cups
  5. 10 stalks celery, trimmed and cut into 1/2-inch dice to yield 6 cups
  6. 1 small bulb fennel, trimmed, core and chopped
  7. 5 cups reduced-sodium vegetable or chicken broth
  8. 1 teaspoon apple cider vinegar
  9. 1 teaspoon celery salt (optional) or table salt to taste
  10. 1 large pinch pepper
  11. 2 tablespoons heavy cream (optional)
  12. Celery leaves for garnish

  13. ) Place oil or butter in a soup pot. Add onion and cook over medium heat until translucent, about 8 minutes. Add garlic and stir until fragrant, about 1 minute.

  14. 2. 2) Add potatoes, celery and fennel (if using). Add broth and bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 minutes.

  15. 3. 3) Puree soup in batches using a blender or food processor.

  16. 4. 4) Return to a clean pot. Add pepper and celery or table salt. Stir in cream if using. Bring soup to a simmer and keep warm over low heat until ready to serve. Yield: 4 to 6 servings
February 2013

This recipe is a personal recipe added by EleanorCook and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Steve's Celery Soup Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy