Cream of Celery Soup
This cream of celery soup is the perfect way to enjoy celery - and when you top it with bacon, cheddar and green onions it'll be your new favorite soup!
Ingredients
- 2 tablespoons butter
- 1 large white onion diced
- 2 tablespoons minced garlic
- 4 cups chicken broth Better than Boullion is excellent in this
- 6 cups celery chopped with ribs removed if wanted
- 2 cups chopped cauliflower
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 bay leaf
Additions After Soup is Cooked
- 1/2 cup whipping cream
- bacon bits
- shredded cheese
- green onions
- fresh dill
- parsley
- nutmeg optional but people love nutmeg in cream soups!
Instructions
Instant Pot Instructions
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In the bottom of the Instant pot place the oil and the onions. Fry the onions until they are soft and translucent then add in the garlic.
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Fry the garlic and the onions for another 2 minutes.
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Pour the chicken broth into the instant pot.
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Add in the rest of the ingredients (not the cream and toppings)and stir together.
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Close the lid of the instant pot and seal.
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Press the soup button and let cook.
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When the soup is done remove the lid according to the manufacturers direction.
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Puree the soup using an immersion blender until smooth. Add in the whipping cream.
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Ladle into bowls and serve with any of the toppings you desire!
Slow Cooker Instructions
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In a medium sized skillet over medium-high heat place the oil and the onions. Fry the onions until they are soft and translucent then add in the garlic. Fry the garlic and the onions for another 2 minutes. Transfer into the slow cooker.
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Pour the chicken broth Add in the rest of the ingredients - NOT the toppings and cream! - and stir together.
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Let cook for 5-6 hours on high or 6-8 hours on low.
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Puree the soup using an immersion blender until smooth. Add in the whipping cream.
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Ladle into bowls and serve with any of the toppings you desire!