Cream of Celery Soup - 2 Guiding Stars
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Cream of celery soup might sound like some salty goo your grandmother dumped out of a can to coat a piece of chicken back in the sixties, but trust us. When you make your own celery soup from scratch, you’ll find it to be not only dead simple, but also worth the effort and worth repeating. Even the member of our tasting team who doesn’t understand the point of celery liked this soup.


  • 1 Tbsp. olive oil
  • 4 celery ribs, chopped
  • 1 small Russet potato, peeled and diced
  • 1 small onion, chopped
  • 1 tsp. sugar
  • ½ tsp. dried sage
  • Pinch salt
  • 1½ cup low-sodium chicken broth
  • 3 Tbsp. 2% milk


  1. Heat oil in medium saucepan over medium-low heat. Add celery, potato, onion, sugar, sage and salt. Cover and cook until celery and onion are soft (12-15 minutes).
  2. Stir in broth and simmer until potato is soft, (10-15 minutes).
  3. Puree with an immersion blender until smooth. Stir in milk and return to a simmer before serving hot.
Nutritional analysis per serving: Calories 185; Total Fat 7.5g (9% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 2mg (0% DV); Sodium 205mg (9% DV); Total Carbohydrate 25g (9% DV); Dietary Fiber 3g (11% DV); Total Sugars 6g; Includes 2g Added Sugars (4% DV); Protein 5g; Vitamin D 0% DV; Calcium 6% DV; Iron 6% DV; Potassium 15% DV; Vitamin B6 25% DV; Vitamin K 25% DV; Pantothenate 20% DV.
Recipe by Guiding Stars at
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