Frugal Winter Warmer: Creamy Celery Soup

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Creamy Celery Soup is cheap and deliciously filling on a cold day.

creamy celery soup

Celery is in season at the moment making it a perfect choice for a warming winter soup.

Celery is a bit of an underrated vegetable – it’s often used a flavour base for soups and stews alongside carrots and onions, but is rarely showcased on it’s own, unless you count eating celery sticks as a snack on a diet.

Which is a shame, because celery is a particularly healthy vegetable with strong anti-oxidant and anti-inflammatory properties.

This celery soup is a luxurious, creamy soup with a delicate flavour. It’s also amazingly cheap.

I recently purchased a celery bunch for $1 and used about half for the soup. Using homemade stock and a couple of spuds and leeks, this soup was less than $3 for the pot. It would have been less than $2 if I used onions instead of leeks.

Yield: 4 serves

Celery Soup

Celery Soup

Turn this underrated salad vegetable into a delicious and creamy soup.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 5 – 6 stalks of celery, chopped
  • 2 tbsp. butter
  • 2 leeks or onions, chopped
  • 2 medium potatoes, peeled and chopped
  • 2 1/2 cups of chicken or vegetable stock
  • 1 1/4 cups of milk
  • 2 tbsp. cream or sour cream
  • salt and pepper to taste


  1. Melt butter in a large soup pot and add celery, potato and leek. Cook gently in butter for 15 minutes.
  2. Add stock and milk, cover and bring slowly to simmering point. Cook over low heat for 20 – 30 minutes or until vegetables are tender. Watch that the soup doesn’t boil over.
  3. Blend soup to a puree then stir in cream. Season to taste.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 431Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 111mgSodium: 456mgCarbohydrates: 32gFiber: 4gSugar: 5gProtein: 27g

Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

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  1. Yum, this sounds really good :) I’ve really gotten into soups lately because it’s been so cold and they’re such a frugal meal. My favourite is chicken, but I’ll have to give this one a go.

    1. Melissa Goodwin says:

      Yep, great time for soups! Chicken is great. :)

  2. Eileen Miles says:

    Watching Jamie’s 15 or 30min meal show he added white rice instead of milk or cream.Apparently when liquidised or blitzed it makes the soup creamy. This could be a good hint if you are lactose intolerant.
    But I agree I love celery in any way or form.Ever tried one of those cheese sticks(lunch box type) laid down the middle of a stick of celery as a snack. Add vegemite or promite – takes it to another level of YUM!

    1. Melissa Goodwin says:

      That’s a great idea, thanks! Some extra potatoes might do the same too. Rice would be cheaper than milk as well! I guess it would be similar to adding rice milk, except cheaper as you use all the rice.

  3. Eileen Miles says:

    p.s. the rice is added at the beginning of the cooking so it if fully cooked through and soft.