Creamy Potato and Celery Soup

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

When organic celery is on sale, we stock up and get cooking!

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. 

Let's talk celery, shall we?

The larger lighter green ribs are used for salads, fresh eating and especially our favorite, peanut butter and celery snack. For cooked recipes they are great for Creamy Potato and Celery Soup. We have also been known to dice and freeze some 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 a pound!

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. That nutrition 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. Plus on the 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 it has a mild flavor base, you are free to add sautéed 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 down, 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 them to the soup for 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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