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Cream of celery soup

Cream of Celery Soup

Servings 4


  • 1 leek; sliced
  • 2 garlic cloves; crushed
  • 1 kilo of celery; chopped
  • 1 large potato; diced
  • 1 litre salt-reduced chicken stock (or vegetable stock)
  • 1 small bunch of parsley; leaves only
  • 200 ml double cream
  • Celery leave to garnish *optional


  • Add a splash of olive oil to a large saucepan or pot. Add the leek and garlic and cook until soft - about 10 minutes. Add the potato and chicken stock and bring to the boil. Lower heat and simmer until the potato is soft. Add the celery and bring to the boil and cook for about 5 minutes or until the celery is just soft. Add the parsley and double crew; stir and remove from the heat.
  • Whizz in a blender or food processor until smooth. Pass through a fine sieve if it isn't silky smooth and season with salt and pepper. Serve hot drizzled with olive oil. Garnish with a few celery leaves.


Serves 4-6 people.
Suitable for babies from 6 months, however I would leave out the salt and pepper for babies portions
Adapted from Tom Kerridge's Best Ever Dishes