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Creamy Celery Soup

Choose crisp, tight bunches of celery that are free of dark spots. Or, if you prefer, buy bags of celery hearts that contain only the tender inner stalks.

  • Prep:
  • Total Time:
  • Servings: 4
Creamy Celery Soup

Source: Everyday Food, March 2006


  • 2 tablespoons butter
  • 1 1/2 pounds (12 to 15 large stalks) celery, sliced 1/2 inch thick crosswise (about 6 cups), leaves reserved for garnish
  • 1 medium onion, coarsely chopped
  • 1 baking potato, (8 to 10 ounces),peeled and cut in 1/2 inch cubes
  • Coarse salt
  • 1 to 2 tablespoons fresh lemon juice


  1. Heat butter in a large (4-quart) saucepan over medium heat. Add celery, onion, and potato; season with salt. Cook, stirring occasionally, until vegetables begin to soften, 8 to 10 minutes.

  2. Add 6 cups water to saucepan; bring to a boil. Reduce heat to medium, and simmer until vegetables are very tender, about 20 minutes.

  3. Working in batches, puree soup until smooth. (To prevent splattering, fill blender only halfway, and allow the heat to escape: Remove cap from hole in lid; cover lid with a dish towel, holding down firmly while blending.) Return soup to pan; stir in lemon juice, and season with salt. Serve, garnished with celery leaves.

Reviews (5)

  • Couzintka 21 May, 2013

    Personal opinion...mild just like celery. Other evals talk about adding types od stuff...this recipe does make a gentle flavor that can be perked up per our taste bods. Is reliable, mild soup.
    Annie, Fremont, CA

  • Joseph F 12 Feb, 2013

    I skipped the salt and added bouillon and smoked bacon! kicked it up a notch, made it less bland!

  • MaryDGinHP 11 Apr, 2012

    Easy to make, nice lemon accent but bland.

  • ehguy11 11 Apr, 2010

    This is very simple to prepare and delicious!

  • babyshariel 6 May, 2008

    I added some parsley and it was a nice twist!

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