This soup is a delicious combination of potatoes, celery, garlic, and onion. Top with Parmesan cheese, fresh basil, and parsley flakes.


Recipe Summary

25 mins
30 mins
55 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a stockpot over medium-high heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add potatoes and celery and saute until celery is tender and slightly browned, 3 to 5 minutes. Add water, bouillon cube, garlic salt, and pepper. Bring to a boil and cook until potatoes are tender, 20 to 25 minutes.

  • Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Serve hot.

Nutrition Facts

213 calories; protein 5.4g; carbohydrates 40.5g; fat 3.9g; cholesterol 0.2mg; sodium 1096.5mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
The recipe didn't specify but I peeled the potatoes due to personal preference. I can't imagine leaving the peels on a russet would result in a favorable color once blended. I ended up adding another bouillon cube because it needed it. I only blended one blender full and left the rest as is because I wanted some texture. This soup is very celery forward. With all of that being said, if you were to blend the entire batch as directed, this would make an excellent homemade replacement for the cream of celery soup you get in a can. No dairy, fresh, and you know exactly what went in it. Read More