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!
4cupschicken brothBetter than Boullion is excellent in this
6cupscelerychopped with ribs removed if wanted
2cupschopped cauliflower
1teaspoonsalt
½teaspoonpepper
1bay leaf
Additions After Soup is Cooked
1/2cupwhipping cream
bacon bits
shredded cheese
green onions
fresh dill
parsley
nutmegoptional but people love nutmeg in cream soups!
Instructions
Instant Pot Instructions
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.
Fry the garlic and the onions for another 2 minutes.
Pour the chicken broth into the instant pot.
Add in the rest of the ingredients (not the cream and toppings)and stir together.
Close the lid of the instant pot and seal.
Press the soup button, set for 15 minutes high pressure and let cook.
When the soup is done remove the lid according to the manufacturers direction.
Puree the soup using an immersion blender until smooth. Add in the whipping cream.
Ladle into bowls and serve with any of the toppings you desire!
Slow Cooker Instructions
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.
Pour the chicken broth Add in the rest of the ingredients - NOT the toppings and cream! - and stir together.
Let cook for 5-6 hours on high or 6-8 hours on low.
Puree the soup using an immersion blender until smooth. Add in the whipping cream.
Ladle into bowls and serve with any of the toppings you desire!