Ellens Potato Celery Soup Recipes

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CELERY POTATO SOUP



Celery Potato Soup image

This soup is a delicious combination of potatoes, celery, garlic, and onion. Top with Parmesan cheese, fresh basil, and parsley flakes.

Provided by DarrahBoop

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
1 red onion, chopped
4 cloves garlic, minced, or more to taste
2 large russet potatoes, cut into 1-inch pieces
1 bunch celery with leaves, diced
4 cups water
1 cube chicken bouillon (such as Knorr®)
½ tablespoon garlic salt, or more to taste
ground black pepper to taste

Steps:

  • Heat oil in a stockpot over medium-high heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add potatoes and celery and saute until celery is tender and slightly browned, 3 to 5 minutes. Add water, bouillon cube, garlic salt, and pepper. Bring to a boil and cook until potatoes are tender, 20 to 25 minutes.
  • Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Serve hot.

Nutrition Facts : Calories 213.2 calories, Carbohydrate 40.5 g, Cholesterol 0.2 mg, Fat 3.9 g, Fiber 6.5 g, Protein 5.4 g, SaturatedFat 0.6 g, Sodium 1096.5 mg, Sugar 4.8 g

CELERY AND POTATO SOUP



Celery and Potato Soup image

This light puree is more celery than potato. The potato thickens the soup, a simple potage that is brought to life by the tiny amount of walnut oil that's drizzled onto each serving.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 6 to 8

Number Of Ingredients 13

2 tablespoons olive oil
1 small onion, chopped
1 large or 2 medium leeks, white and light green part only, cleaned and sliced
6 celery stalks, sliced (about 3/4 pound)
Kosher salt
1 medium-size russet potato, about 10 ounces, peeled and diced
4 garlic cloves, peeled and halved, green shoots removed
A bouquet garni made a bay leaf and a couple of sprigs each parsley and thyme, tied together
7 cups water or chicken stock
Freshly ground pepper
2 teaspoons walnut oil
1/4 cup very thinly sliced celery
chopped chives or chervil (optional)

Steps:

  • Heat the olive oil over medium-low heat, add the onion, leek, and celery, and cook gently, stirring often, for about 10 minutes, until very tender. Add 1/2 teaspoon kosher salt after the first 5 minutes. Make sure that the vegetables do not color.
  • Add the potatoes, garlic, and bouquet garni. Stir together and add the water or stock. Bring to a simmer, add salt to taste, cover and simmer 30 to 40 minutes, until the vegetables are very tender and the broth fragrant. Remove from the heat.
  • Remove the bouquet garni from the soup. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Then strain through a medium strainer (this step is important; otherwise the soup will be stringy), using a pestle or the bottom of a ladle to push the soup through. Make sure to scrape the outside of the strainer so that all of the puree goes back into the soup. Return to the pot, stir with a whisk to even out the texture, heat through and season well with salt and pepper.
  • Ladle the soup into bowls and garnish each bowl with a few thin slices of celery and about 1/4 teaspoon walnut oil. Sprinkle with minced chives or chervil if you wish, and serve.

Nutrition Facts : @context http, Calories 159, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 739 milligrams, Sugar 5 grams

CELERY AND POTATO SOUP



Celery and Potato Soup image

I was looking for a soup that would be beneficial for your health, especially when one had a cold. This recipe appeared on the web and looked like it would fit the bill.

Provided by Muddyboots

Categories     Clear Soup

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 small onion
1 leeks or 1 bunch green onion
6 stalks celery
1/2 teaspoon kosher salt
1 medium potato
4 garlic cloves
bay leaf
parsley
thyme
7 cups water or 7 cups chicken stock

Steps:

  • Chop onion, Green Onion and Celery. Heat Oil and cook veggies for ten minutes. Make sure not to color veggies while cooking. Make a garni of 2 sprigs of parsley and thyme and one bay leaf. Add water or chicken stock, I used one can of chicken stock and the rest water. Add potato and garlic which have been halved. Cook 30-40 minutes adding additional salt and pepper for taste.When soup is done remove garni and blend the whole soup. If there is strings from the veggies you can strain. Reheat. Make garnish from piece of celery for the top of soup when you serve, by making tiny strips not slices.

Nutrition Facts : Calories 89.6, Fat 4.7, SaturatedFat 0.7, Sodium 188.8, Carbohydrate 11.3, Fiber 1.9, Sugar 2.1, Protein 1.4

CELERY POTATO SOUP



Celery Potato Soup image

Provided by Food Network

Time 45m

Yield 6½ c (1.5 L)

Number Of Ingredients 8

3 Tablespoons (45 ml) vegetable or olive oil
1 pound (454 g) chopped celery
½ cup (80 g) chopped onion
2½ cups (600 ml) vegetable stock
1 cup (240 ml) low fat buttermilk
2 (450 g) medium Russet potatoes, cooked and quartered
3 garlic cloves, roasted, peeled
Salt and freshly ground black pepper, to taste

Steps:

  • 1.Saute celery and onions in oil until softened.
  • 2.Add vegetable broth and let simmer for about 25 minutes.
  • 3.Place cooked ingredients, buttermilk, potatoes, garlic, salt, and pepper into the Vitamix container in the order listed and secure lid.
  • 4.Select Variable 1.
  • 5.Turn machine on and slowly increase speed to Variable 10, then to High.
  • 6.Blend for 2 minutes.
  • 7.Serve immediately.

CELERY-LEEK SOUP WITH POTATO AND PARSLEY



Celery-Leek Soup With Potato and Parsley image

This celery-forward soup is in essence a potato-leek soup that substitutes most of the potatoes with brighter celery, and skips the vast quantities of cream in the original, resulting in a lighter flavor and texture. Woodsy herbs like thyme and bay leaves, and fresh, raw parsley give the soup its intensely green, almost grassy taste. It's worth trying the soup without dairy, then admiring the transformative effect of a splash of crème fraîche or cream, which subdues the louder celery notes.

Provided by Alexa Weibel

Categories     dinner, easy, weeknight, soups and stews, vegetables, appetizer, main course, side dish

Time 45m

Yield 6 to 8 servings (about 9 1/2 cups)

Number Of Ingredients 12

1/4 cup extra-virgin olive oil, plus more for drizzling
2 large leeks (about 10 ounces each), halved lengthwise, thinly sliced crosswise and cleaned (about 3 cups)
3 garlic cloves, sliced
Kosher salt and freshly ground black pepper
1 pound celery (about 1 large bunch), leaves reserved, stalks trimmed, peeled and thinly sliced
1 large russet potato (about 12 ounces), peeled and roughly chopped
3 fresh bay leaves
1 1/2 teaspoons fresh thyme leaves
1/4 cup dry white wine
7 cups chicken or vegetable stock
1 cup chopped fresh parsley leaves, plus more for garnish
Crème fraîche or heavy cream, for serving

Steps:

  • In a large pot, heat the 1/4 cup oil over medium. Add the leeks and garlic, season with salt and pepper, and cook, stirring occasionally, until meltingly tender, about 7 minutes.
  • Add the celery, potato, bay leaves and thyme, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add the wine to deglaze, then cook, stirring occasionally, until liquid is almost dry, about 3 minutes.
  • Add the stock and bring to boil over high. Reduce the heat to medium and simmer until all the vegetables are fully tender and soft, about 20 minutes. Discard the bay leaves, then stir in 1 cup parsley leaves.
  • Working in two or three batches, transfer the soup to a blender and purée until smooth. (It's almost always beneficial to let the soup blend for another minute or two past what seems necessary to emulsify as much as possible.) Season generously with salt and pepper.
  • Transfer to bowls. Drizzle with olive oil; garnish with reserved celery leaves and parsley, and sprinkle with pepper. Serve with a dollop of crème fraîche or a drizzle of heavy cream.

ELLEN'S POTATO-CELERY SOUP



ELLEN'S POTATO-CELERY SOUP image

This is a variation of my usual potato soup. I created this one simply because I had a bunch of celery I wanted to use up. It was deemed very tasty by my boyfriend, and I agree. 10-31-14

Provided by Ellen Bales

Categories     Cream Soups

Time 50m

Number Of Ingredients 10

4 medium potatoes, peeled and cubed
1 c celery, chopped small
1/4 c onion, chopped
1/2 c chicken broth
1-1/2 c half & half
1/4 tsp salt
1 pinch pepper
1/4 tsp garlic powder
1 Tbsp butter
1/2 c cheese of your choice

Steps:

  • 1. Place celery, potatoes, and onion in a pot of boiling salted water. Simmer for 15-20 minutes; drain.
  • 2. Stir in all other ingredients except cheese and simmer, uncovered, for 30 minutes.
  • 3. Add cheese and allow to melt completely; serve while hot.

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