Celery Soup

Adapted from: feastingathome.com
Servings 5
Calories 168kcal


  • 2 tablespoons olive oil
  • 1 onion diced
  • 4 garlic cloves chopped
  • 6 cups celery thinly sliced
  • 2 cups russet potatoes peeled and cubed
  • 5 cups chicken or vegetable broth
  • 1 bay leaf
  • 1/4 cup fresh dill
  • 1/2 cup fresh parsley
  • Salt and pepper to taste
  • Sour cream or Greek yogurt for topping
  • Hot sauce or sriracha for topping


  • Heat oil in a large pot over medium heat.
  • Cook onions for about 5 minutes, stirring occasionally. Add garlic and cook 1-2 minutes, until fragrant.
  • Add celery, potatoes and bay leaf, and pour in broth until it just covers the vegetables. Add water, if needed. Cover and bring to a rolling boil.
  • Turn down heat and simmer until the potatoes are cooked, about 10 minutes.
  • Turn off heat, remove bay leaf and add the fresh herbs. Carefully ladle soup into a blender or use an immersion blender. Blend until smooth. Salt and pepper to taste.
  • Top soup with a dollop of sour cream or Greek yogurt, if desired. For an extra kick, add a few drops of hot sauce or sriracha.


Nutrition information: 168 calories; 7.4g fat; 873mg sodium; 18.5g carbohydrates; 7.8g protein.