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Creamy Celery Soup


Celery is often an overlooked and taken for granted kitchen staple. Usually reserved for flavoring broths and eaten as a snack, this time celery is the star. Delicately flavored and perfect for a spring soup, celery develops a sweet and earthy flavor when cooked with leeks. 

Homemade crispy potatoes are delicious and add a sophisticated touch to creamy celery soup.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


Celery Soup

  • Extra virgin olive oil, such as Colavita
  • 2 large leeks, white part only, sliced thinly  
  • 6-8 celery ribs, about 1 pound, leaves reserved for garnish, sliced thinly  
  • 1 large Russet potato, peeled and diced  
  • 8 cups chicken broth  
  • Kosher salt
  • Freshly cracked black pepper
  • Garnish: celery leaves, crispy potato matchsticks, drizzled evoo  

Potato Matchsticks

  • 1 small russet potato, cut into matchsticks   
  • Extra virgin olive oil, such as Colavita
  • Kosher or sea salt   


For the soup:

1. Heat a large saucepan or Dutch oven, lightly coated with evoo, over medium heat.

2. Sweat leeks and celery until very soft, about 20 minutes.

3. Add potato and broth and continue cooking until potato is cooked through.

4. Puree soup until smooth and creamy. Adjust seasoning.

5. Divide soup between serving bowls. Garnish with celery leaves, matchstick potatoes and drizzle of good evoo.

Potato Matchsticks: 

1. Soak matchstick potatoes in cold water for at least 1 hour or up to 4 hours.

2. Drain water and pat dry.

3. Heat a small amount of evoo in a small pan, over medium high heat, to 350F.

4. Cook potatoes, a few at a time, until golden brown and very crispy. Transfer to lined plate.

5. Sprinkle with salt.

6. Crispy matchstick potatoes can be prepared up to 2 days ahead of serving and can be stored, covered at room temperature.