Celery Chowder
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This celery chowder is one of my favorite weeknight dinners because it comes together in under an hour with ingredients I always have on hand. Celery is such an underrated vegetable, packed with antioxidants and natural compounds that support heart health, making this soup as nourishing as it is delicious. The beauty of this recipe is how straightforward it is: just chop your vegetables, sauté them gently in olive oil, and let the broth do the work. The result is a creamy, comforting bowl that costs just a few dollars to make but tastes like something from a restaurant kitchen.
Ella x
Ingredients
- 800 gcelery(diced)
- 400 gpotatoes(peeled, diced)
- 200 gonions(chopped)
- 200 gcarrots(peeled, diced)
- 4 ggarlic(minced)
- 30 mlolive oil
- 1200 mlchicken broth
- 150 mlheavy cream
- 2 gsalt
- 1 gpepper
- 1 gthyme
- 1 gpaprika
Detail level
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté for 5 minutes until softened.
- 2
Add the diced celery and carrots to the pot and cook for an additional 5 minutes until tender.
- 3
Add the minced garlic and cook for 1 minute until fragrant.
- 4
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes.
- 5
Add the diced potatoes, salt, pepper, thyme, and paprika to the pot. Continue to simmer until the potatoes are tender, about 15 minutes.
- 6
Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.
- 7
Stir in the heavy cream and continue to heat the soup until warmed through.
- 8
Taste and adjust the seasoning as needed.
- 9
Serve the Celery Chowder hot, garnished with chopped fresh herbs if desired.
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