Cream of Celery Soup

5 from 6 votes

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!

Prep Time20 mins

Cook Time45 mins

Course: Soup

Cuisine: American

Servings:

Calories: 112kcal

Author: Karlynn Johnston

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

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!

Nutrition