Creamy Celery Soup
This soup uses up a whole bunch of celery and turns it into something that tastes way more refined than you'd expect. It's thick, creamy, and the kind of soup you can make when you need to clean out the produce drawer.
Ingredients
Ingredients (~8 servings)
- 2 Tbsp unsalted butter
- 2 Tbsp olive oil
- 1 large onion, diced
- 2 tsp Diamond Crystal kosher salt, divided
- 1 lb yellow potatoes, chopped into 1-inch pieces
- 1 1/2 bunches celery, chopped into 1-inch segments
- 4 cloves garlic, minced or pressed
- 1 bay leaf
- 6 cups reduced-sodium chicken or vegetable broth
- 3 cups water, or extra broth
- 3/4 cup plain Greek yogurt
- 3/4 tsp finely diced fresh rosemary, or to taste
- 1/2 tsp rubbed sage, or to taste
- 1/2 tsp ground black pepper, or to taste
Instructions
- Heat butter and olive oil in a large pot over medium heat. Add diced onion with 1 tsp salt and sauté 3-4 minutes until golden.
- Add chopped celery and potatoes with remaining 1 tsp salt. Sauté 8-9 minutes until softened and lightly browned.
- Add minced garlic and sauté 1 minute until fragrant.
- Pour in broth to deglaze the pot, scraping up browned bits. Add remaining broth, water, and bay leaf.
- Bring to a boil, then reduce heat to medium-low and simmer 20 minutes until potatoes are fork-tender.
- Remove bay leaf and take pot off heat. Ladle out 1 cup broth into a small bowl and set aside.
- Use an immersion blender to purée soup until completely smooth.
- Return pot to low heat. Whisk Greek yogurt into the reserved broth until smooth, then whisk mixture into soup.
- Stir in rosemary, sage, and black pepper. Taste and adjust seasonings as needed. Serve.