Celeriest Celery-Potato Soup

December 30, 2018

Author Notes: The thing I love most about this recipe is that it lets me use up all that leftover celery sitting at the bottom of my crisper drawer. Because: Raise your hand if you've ever bought an entire head of celery, only to be asked by a recipe for two measly ribs? (A stalk of celery is always so much cheaper than any of the pre-chopped, pre-sticked packages you can find at the store these days, which is why I never buy the latter.) Here's where you can put the other seven to eight ribs to use, finally, and enjoy a solo night of endless not-chewing.Eric Kim

Food52 Review: Featured in: This Simple, Perfect Potato Soup Will Feed Your Soul All Weekend.The Editors

Serves: 1 (for the week)
Prep time: 5 min
Cook time: 25 min


  • 4 tablespoons unsalted butter
  • 7 to 8 ribs celery, roughly chopped
  • 1 pound (usually 1 or 2) russet potatoes, roughly chopped
  • 1 large onion, roughly chopped
  • 3 cups water, plus more as needed
  • 1 tablespoon chicken broth concentrate (such as Better Than Bouillon)*
  • 1 teaspoon celery seed, crushed in the palm of your hand
  • Salt and pepper, to taste
In This Recipe


  1. Melt the butter in a large pot or Dutch oven. Sauté the celery, potato, and onion until slightly softened, 4 to 5 minutes.
  2. Add the water and chicken concentrate (*or 3 cups of your favorite stock), bring to a boil, and simmer until potatoes are tender, about 20 minutes.
  3. Sprinkle in celery seed. In a blender or with a stick blender, puree soup until smooth, adding more water or stock as needed for desired thickness. Season to taste with salt and pepper.

More Great Recipes:
Soup|American|Celery|Potato|One-Pot Wonders|Dinner|Lunch|Entree|Appetizer