Celery Potato soup
Servings
4
Source: I never get tired of cooking potatoes with celery like this! Healthy, easy and delicious
Jump to Instructions ↓A simple blended soup where celery is the star rather than just a background vegetable — its herby, slightly bitter flavor comes through clearly against the starchy potato base. The key technique is frying breadcrumbs in butter until golden and stirring them into the soup before blending; they thicken without cream and add a subtle richness. Light, clean, and faster to make than most blended soups.
Ingredients
Veggies
- 1 tablespoon olive oil
- 300g celery (diced)
- 3 cloves garlic (minced)
- 3 golden potatoes or 320g (diced)
- 1 bunch (35g) parsley (chopped)
- 500ml broth
Crumbs
- whole wheat bread crust (chopped)
- 1 tablespoon butter (salted)
- Salt and pepper to taste
Instructions
- Saute celery for 2 minutes
- Saute garlic for 1 minute
- Saute potato for 3 minutes
- Add parsley, salt and pepper to the pan, and mix well
- Add broth and cook for 15 minutes (covered)
- Fry bread crumbs in butter for 3-5 minutes, in a separate pan
- Mix everything and blend smooth
- Optionally top with avocado chunks, sliced jalapeños, cilantro and chips
Storage
- Up to 4 days refrigerated. Freezes well up to 3 months.
Variations
- Creamier — Stir in 1/4 cup heavy cream or coconut cream before serving.
- Leek instead of onion — Milder and slightly sweeter base.
Added Aug 27, 2026 · Updated Oct 27, 2026