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Celery Potato Soup

This recipe uses the entire celery stalk, leaves and all, for a more intense celery flavor.

Celery Potato Soup


  • 1½ Tablespoon (25 ml) vegetable oil
  • ½ pound (225 g) celery stalk, chopped
  • 1 garlic clove
  • ¼ (40 g) medium onion, chopped
  • 1¼ cup (300 ml) vegetable stock
  • ½ cup (120 ml) cashew milk, or low fat buttermilk
  • 1 (100 g) small russet potatoes, cooked and quartered
  • ¼ teaspoon salt, optional
  • ¼ teaspoon ground black pepper


  1. Sauté celery stalk, garlic, and onions in oil until softened.
  2. Place cooked ingredients, vegetable stock, cashew milk, potatoes, salt, optional, and pepper into the Vitamix container in the order listed and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed.
  4. Blend for 7 minutes 30 seconds or until heavy steam escapes the vented lid.
  5. Serve immediately.

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