Recipes › Celery › Celery and Blue Cheese Soup
Celery and Blue Cheese Soup
A velvety, elegant soup that puts celery front and center: a whole head of it slowly sautéed with onion and potato, then blended smooth and finished with a small amount of pungent blue cheese that melts into the base and deepens every flavor. This is a sophisticated first course or a satisfying lunch with crusty bread.
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Ingredients
- 1 head celery, roughly chopped (stalks and leaves)
- 1 large russet potato, peeled and diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 3 oz blue cheese, crumbledGorgonzola or Roquefort
- ¼ cup heavy cream (optional)
- 2 tbsp unsalted butter
- 1 tsp salt
- ½ tsp black pepper
Contains: celery, milk.
Method
- Melt butter in a large pot over medium heat. Add onion and cook for 5 minutes until soft. Add garlic and cook 1 more minute.About 7 min
- Add celery and potato. Season with salt and pepper. Cook for 5 minutes, stirring occasionally.About 5 min
- Pour in broth and bring to a boil. Reduce heat and simmer for 20 minutes until potato and celery are completely tender.About 22 min
- Use an immersion blender to blend until completely smooth. Stir in cream if using. Bring back to a gentle simmer and stir in most of the blue cheese until melted.About 5 min
- Ladle into bowls. Crumble remaining blue cheese on top and finish with a crack of black pepper.About 2 min
Tips
- Save some blue cheese for garnish — that concentrated pop on top is part of the experience.
- Celery leaves are packed with flavor — use them all in the soup.
- Taste before adding salt — blue cheese is quite salty.
Ring the changes
- Swap blue cheese for sharp cheddar for a more approachable flavor profile.
- Add a diced apple for a classic celery-apple pairing with subtle sweetness.
Keeping it
Refrigerate for up to 3 days. Reheat gently — do not boil after adding cheese.
In the app this recipe finds you
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