Celery Potato Soup
This recipe uses the entire celery stalk, leaves and all, for a more intense celery flavor.
- 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
- Sauté celery stalk, garlic, and onions in oil until softened.
- Place cooked ingredients, vegetable stock, cashew milk, potatoes, salt, optional, and pepper into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 7 minutes 30 seconds or until heavy steam escapes the vented lid.
- Serve immediately.
|Serving Size||1 serving (326 g)|
|Amount Per Servings|
|Total Fat||9 g|
|Saturated Fat||1 g|
|Total Carbohydrate||15 g|
|Dietary Fiber||2 g|
Celery Potato Soup is rated out of 5 by 19.
Rated 5 out of 5 by Reenabelle from So Incredibly Delish! I have only had my Vitamix Blender for 4 days, so this was the first time I made soup. Oh my gosh! It was so good!! It was piping hot when I took off the lid. I love soup and could eat it every night of the week. The Celery Potato Soup was rich and creamy and extremely easy to make. No unusual ingredients. I had everything for the recipe in the frig. The recipe makes a large batch, but it was soo good my husband and I ate it all in one meal. Even my husband who is not a big fan of healthy foods said it was good. I'll make a convert out of him yet! Can't wait to try the next soup.
Date published: 2017-01-03
Rated 5 out of 5 by Jennifer Bell from Love it This soup is wonderful. I did make it vegan by using Better than Bouillon No Chicken Base for the broth and 1 cup water and 1/2 cuponraw cashews to substitute for the buttermilk. Oh and I only used 1 large clove of garlic and sautéed it with the veggies rather than roast it. It turned out so rich and creamy and the celery gave it a nice lightness in the finish. This was easy to make and taste like a labored on it for hours. Love it.
Date published: 2018-01-11
Rated 5 out of 5 by Penpen from Great Soup[ I did make a few changes to accommodate the ingredients that I had on hand. I used 1% milk withy a little lemon juice added in place of the buttermilk. I used low sodium chicken stock in place of vegetable stock. I didn't peel the potatoes. I added cold milled flax seed for the Omega 3's and additional thickness and I added a little bit of spinach I had left in my freezer to use it up and add additional color and vitamins. No additional salt was added but I did add fresh ground pepper and I cut back to 2 cloves of garlic.
Date published: 2017-01-31
Rated 5 out of 5 by Aryn from Delightfully Fluffy It wasn't too, too hard to prepare and cook. I was surprised at the light, airy texture. I used 2% milk with a dribble of vinegar and didn't have vegetable stock, so I used a bit of chicken stock that I had with some mushroom stock mixed in. Other than that, I followed the ingredients and measurements to the T. My family really liked it. I'll probably make it again.
Date published: 2019-08-04
Rated 5 out of 5 by melxmas from Deliciously Creamy! This is an excellent recipe! Makes a large batch. I substituted cooked potatoes with leftover mashed potatoes and the buttermilk with one cup powdered carnation milk with one tablespoon apple cider vinegar. Omitted salt since already in mashed potatoes. Served with a grilled cheese sandwich.
Date published: 2016-01-20
Rated 5 out of 5 by BruSue from Good flavor, comfort food that's healthy too! I made this soup as a main dish, accompanied only by a roasted turkey breast. My family ate the soup and left the turkey! Even fussy eaters loved it.
Date published: 2016-03-01
Rated 4 out of 5 by Allie from This soup is creamy and delicious! Will taste even better without garlic. I'll omit garlic cloves next time. But love the texture of this celery potato soup!
Date published: 2016-03-23
Rated 5 out of 5 by bfaconti from really impressed I'm amazed at how good this turned out. I was searching for a way to use up 2 pounds of celery that was about to go bad if not used in a few more days. Didn't even have any potatoes, buttermilk or onion but was able to improvise with butter + milk + lemon juice in place of buttermilk. I'd love to try this recipe as written. I'm sure it is even better.
Date published: 2017-02-24