Celery Soup

Easy to make and even easier to eat! Celery Soup is light, bright and cozy.


  • 2 Tbsp butter or olive oil
  • 1 onion, diced
  • 4 cloves garlic, chopped
  • 6 cups celery, sliced thinly (about 1 ½ pounds)
  • 2 cups Yukon Gold potatoes, sliced ½ inch thick
  • 4 cups broth (veg or chicken)
  • 1 cup water
  • 1 bay leaf
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ cup fresh dill leaves, plus more for garnish
  • ¼ cup fresh parsley leaves, plus more for garnish
  • ½ cup raw baby spinach
  • ½ cup sour cream or plain yogurt


Heat butter/oil in a large pot over medium heat. Add onion and stir as it gets golden, about five minutes. Add garlic and stir 1-2 minutes, until fragrant.

Add celery, potatoes, broth, water and bay leaf. Liquid should just cover everything; add a little more water if needed. Cover, bring to a boil, then turn down and simmer until potatoes are tender – about ten minutes.

Remove bay leaf and turn off heat. Stir in fresh herbs and spinach to wilt. Also stir in sour cream/yogurt. Blend with immersion blender right in the pot or let cool slightly and transfer to blender. Warm as needed for serving and serve with fresh herb garnish.