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Friday, February 25, 2022

Creamy Potato and Celery Soup

Creamy Potato and Celery Soup is the one soup you will want to keep on hand! So easy to change it up for a different bowl of soup each time!


I have been working with some of my favorite celery recipes this week as my local market has offered organic celery for .99 a pound! Celery depending upon how long it has been growing before harvest will either be a large stalk of creamy, lighter-colored green ribs or a smaller more compact stalk with bright green ribs. And while I like both varieties, I use them differently. 


The larger lighter green ribs make our favorite for peanut butter and celery snack, but they are also great for Creamy Potato and Celery Soup and are perfect to dice and freeze for future use. While the younger brighter green ribs are my favorite to dry in my food dryer. I like having celery readily available to cook with and have found these two methods provide what I need available from my own pantry. Eliminating trips to the market where celery will be available, but it will not be at .99 cents!


Now about this soup, it is a lighter potato soup with all the nutrition you could ever want! Celery provides a good source of fiber and potassium, along with vitamins A and K. Plus it is a low carbohydrate food. This is why I love using it in my potato soup recipe. I get a creamy, delicious potato soup that is still light enough for lunch, with all the flavor I could hope for. On those rare days I am starving, I can easily add a sandwich and still not feel stuffed! 


Creamy Potato and Celery Soup is the soup version of a little black dress! It freezes well and reheats perfectly. And because I cook it with a mild flavor base, you are free to add sauteed diced ham, grated cheddar cheese, or a sprinkling of Parmesan when you pull a carton of soup from the freezer. Buttered whole wheat toast is great on the side as are your favorite crackers. Or add a dollop of sour cream and a sprinkling of smoked paprika. I have even been known to poach an egg or two in my soup as it is heating on the stove...so you see, it is never the same bowl of soup twice in a row!


Some thoughts on this recipe:

The celery tends to cook, melting into the soup, so do not be afraid to add the full measure or more if you like. 

I like to freeze the soup in meal-sized portions. That way we eat what is warmed up, with no leftovers. 

Tomato Serendipity is perfect to sprinkle over the top of the soup before serving!

If you have a mind to, tear a few spinach leaves and add a bit more color. 


Ingredients needed for this recipe:
  • celery
  • russet potatoes
  • onion
  • garlic
  • salt
  • fresh ground pepper
  • bay leaves
  • thyme leaves
  • bone stock or broth
  • whole wheat flour
  • evaporated milk
You will also need:
  • large stockpot with a lid
  • kitchen knife
  • cutting board
  • measuring spoons
  • potato masher
  • potato peeler
  • stirring spoon
  • small bowl
  • whisk
Now we are ready to begin!



Creamy Potato and Celery Soup
by the seat of my pants!

6-7 c sliced celery, including the leaves
1 large onion, diced
6 small or 4 medium russet potatoes, peeled, quartered, and sliced
2 -3 cloves of garlic, minced 
2 t thyme leaves, crushed
2 bay leaf
fresh ground pepper to taste
2 t salt
4 c bone stock, or broth 
12 oz can evaporated milk 
1/2 c whole wheat flour

Wash and slice the celery, add to the stockpot. Peel and dice the onion, and add to the stockpot. Mince the garlic and add to the stockpot along with the crushed thyme and bay leaves.

Peel the potatoes, cut into quarters, slice them and add to the stockpot. 

Add the bone stock/broth along with the salt and pepper to taste. Add enough water to cover the ingredients by one inch. 


Bring to a boil, reduce heat to simmer, and simmer until very tender, about 45 minutes.

Remove pan from the burner. Find and remove bay leaves if possible, if not, don't worry. Using a potato masher, gently mash ingredients. You will have several pieces that escape the masher, and that is perfect!

In a small bowl, add the flour and whisk in enough milk to make a smooth paste, add the remaining milk stirring to combine well, and ensure there are no lumps. 

Return the soup to a boil, slowly add the milk slurry stirring constantly. Simmer 3-5 minutes to cook flour and thicken the chowder. 

Taste and adjust final seasoning if desired.

Storage options for Creamy Potato and Celery Soup. Soup may be stored in the refrigerator for up to three days. For long storage package and store in the freezer. Let thaw in the refrigerator before reheating. 

UPDATE:  For your convenience, a "copy and paste" version of Creamy Potato and Celery Soup has been included below.

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Printable "copy and paste" version:


Creamy Potato and Celery Soup
by the seat of my pants!

6-7 c sliced celery, including the leaves
1 large onion, diced
6 small or 4 medium russet potatoes, peeled, quartered, and sliced
2 -3 cloves of garlic, minced 
2 t thyme leaves, crushed
2 bay leaf
fresh ground pepper to taste
2 t salt
4 c bone stock, or broth 
12 oz can evaporated milk 
1/2 c whole wheat flour

Wash and slice the celery, add to the stockpot. Peel and dice the onion, and add to the stockpot. Mince the garlic and add to the stockpot along with the crushed thyme and bay leaves.

Peel the potatoes, cut into quarters, slice them and add to the stockpot. 

Add the bone stock/broth along with the salt and pepper to taste. Add enough water to cover the ingredients by one inch. 

Bring to a boil, reduce heat to simmer, and simmer until very tender, about 45 minutes.

Remove pan from the burner. Find and remove bay leaves if possible, if not, don't worry. Using a potato masher, gently mash ingredients. You will have several pieces that escape the masher, and that is perfect!

In a small bowl, add the flour and whisk in enough milk to make a smooth paste, add the remaining milk stirring to combine well, and ensure there are no lumps. 

Return the soup to a boil, slowly add the milk slurry stirring constantly. Simmer 3-5 minutes to cook flour and thicken the chowder. 

Taste and adjust final seasoning if desired.

Storage options for Creamy Potato and Celery Soup. Soup may be stored in the refrigerator for up to three days. For long storage package and store in the freezer. Let thaw in the refrigerator before reheating. 

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Would you like to comment?

  1. Definitely a classic recipe, going back to the Civil War. A history of celery soup would be interesting.

    best... mae at maefood.blogspot.com

    ReplyDelete
    Replies
    1. I love adding a lot of celery, it cooks right into the soup!

      Delete
  2. Potato soup is great. Last time I made a pot I added Boursin cheese & it was creamy.

    ReplyDelete
  3. Potato soup is such a comforting dinner! We like it sprinkled with cheddar and bacon.

    ReplyDelete
  4. Oh, yum! Looks so good. Think I'll make it for supper today. Thanks so much for linking up at the 25 and Done Link Party 11! 25 entries in 25 hours!! Shared on Fb, Pn, and Tw.

    ReplyDelete
  5. I don't think I've ever had celery in a soup. Do you still get the bitter taste of it when it's cooked like this? In that case, I wouldn't use too much of it, as, though I do appreciate its nutritional benefits, I don't really care for its characteristic flavor at least when raw. I do love your idea of adding in an onion and garlic. #25anddonelinky

    ReplyDelete
    Replies
    1. I know some taste "bitter" in celery, but I never have. We did get some very strong flavored celery from our CSA last year, but even then we did not notice a bitter flavor. For me the soup is as good as it is, due to the celery, but I understand your reluctance. Thanks for stopping by.

      Delete
  6. Yum! This looks so good and a good way to hide celery from the kids.

    ReplyDelete
    Replies
    1. Since celery is so high in water (compared to other vegetables) even with the amount listed, I doubt they will object. Thanks for stopping by, I appreciate it.

      Delete
  7. CONGRATS! Your post is FEATURED at the 25 and Done Link Party 12! 25 entries in 25 hours!! Entries shared on Fb, Pn, and Tw. Opens Mar-3 at 8pm. Closes Mar-4 at 9pm central time.

    ReplyDelete
  8. Looks wholesome and nourishing! I love the comfort of potato soup!

    Thanks for bringing this to the Sunday Sunshine Blog Hop!

    Laurie

    ReplyDelete
    Replies
    1. Laurie, soup is a favorite around here. Potato soup is my personal favorite. We actually have "Soup Thursdays" as part of our dinner menus...

      Delete
  9. Visiting again to say thanks so much for linking up at the Unlimited Link Party 73. Pinned.

    ReplyDelete
  10. I love potato soups - Thanks for sharing at the Meatless Monday party - hope to see you again tomorrow!

    ReplyDelete
  11. Thanks for sharing with us - I'll be featuring you this week when the next To Grandma's house we go link party starts!

    ReplyDelete
  12. Thanks so much for sharing your awesome post with us at Full Plate Thursday, 578. Hope you have a great week and come back to see us real soon!
    Miz Helen

    ReplyDelete
  13. You soup looks delicious--I love potato and celery together. Thanks for sharing it with Souper Sundays, a belated post/round up is up today.

    ReplyDelete

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