Cream of Celery Soup With Blue Cheese Recipe

Name: Cream of Celery Soup With Blue Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 7 cups celery, chopped (about 1 1/4 lb); 1 large white onions or 1 large Spanish onion, chopped; 1 ½ cups potatoes, cubed and peeled; ¾ teaspoon salt; 1 pinch white pepper; 1 pinch nutmeg; 2 cups sodium-reduced chicken broth; ¾ cup whipping cream; 6 ounces bleu benedictin blue cheese, crumbled; 1 tablespoon fresh chives, finely chopped; freshly ground pepper

Servings: persons

2 tablespoons butter
7 cups celery, chopped (about 1 1/4 lb)
1 large white onions or 1 large Spanish onion, chopped
1 ½ cups potatoes, cubed and peeled
¾ teaspoon salt
1 pinch white pepper
1 pinch nutmeg
2 cups sodium-reduced chicken broth
¾ cup whipping cream
6 ounces bleu benedictin blue cheese, crumbled
1 tablespoon fresh chives, finely chopped
freshly ground pepper

1
In soup pot, melt butter over medium heat; add celery, onion, potatoes, salt, white pepper, and nutmeg.
2
Cover and cook, stirring occasionally and reducing heat if vegetables show any signs of browning, until celery and onion are tender, about 10 minutes.
3
Add broth and 2 1/2 cups water; bring to a boil.
4
Reduce heat and simmer, covered until potatoes are falling aparrt, about 20 minutes.
5
In batches, puree in blender; strain through fine sieve.
6
Reheat soup in clean soup pot; stir in cream and bring to a simmer.
7
Stir in 1 cup of the crumbled cheese until melted.
8
Ladle into bowls.
9
Sprinkle chives over soup; top with remaining cheese, Sprinkle with pepper to taste.
10
SWITCH IT UP: Replace butter with olive oil, and whipping cream with sour cream.
11
Cook as directed; after straining pureed hot soup, stir in 1 cup of the cheese until melted (if soup isn't hot enough and cheese doesn't melt completely, return to heat and stir until melted) Let cool; whisk in sour cream.
12
Chill in refrigerator.
13
Taste and add more salt if needed (blue cheeses vary in saltiness, and cold soups generally need a little extra).
14
Garnish as above, adding an extra dollop of sour cream, if desired.

727

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons butter, 7 cups celery, chopped (about 1 1/4 lb), 1 large white onions or 1 large Spanish onion, chopped, 1 ½ cups potatoes, cubed and peeled, and more.

Yes, Cream of Celery Soup With Blue Cheese falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cream of Celery Soup With Blue Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions