Cream of Celery Soup

Homemade Cream of Celery Soup is a delicious and easy substitute for canned condensed soup and adds home cooked flavor to your favorite casseroles and family recipes.

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Course: Kitchen Basics

Cuisine: American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 213kcal

Author: Jennifer Stewart

Ingredients

½ cup 1 stick butter
6 tablespoons all-purpose flour
1 cup chicken stock
1 cup milk or half-and-half
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1/2 cup celery chopped fine

Instructions

In a medium saucepan melt butter over a medium-low heat.
Add the flour and whisk together until well combined. Cook for 1-2 minutes to cook out raw flour taste.
Add chicken stock and milk. Whisk until smooth, about 1-2 minutes.
Season with salt, pepper, garlic powder and onion powder.
Bring to a simmer and cook until it begins to thicken, about 3-5 minutes.
Add in the chopped celery and stir to combine.
Remove from heat and allow to cool completely.
Store in airtight container in refrigerator.
Use as you would a can of condensed soup.

Notes

If you want a creamier soup you can use an immersion blender to help break up any of the chunks in the soup.
Want a thicker soup? Allow it to simmer longer to reduce in volume.
Now if your soup is too thick, add more milk or stock a little at a time to thin it up a bit.
Season with salt and pepper to taste to your desired preference.

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