Language
‹ Back to Recipes
Creamy Celery Potato Soup with Dill
One bite of this lush soup and you’ll immediately add it to the cozy comfort foods you love. The ingredients are humble but combine to create a dish that is far greater than the sum of its parts. Subtle and slightly sweet celery is pureed until silky and smooth with creamy potatoes and aromatic leeks. The soup is rich and creamy all on its own but takes on an extra level of luxury with the addition of cream. We recommend serving this soup with crusty bread for dipping and a glass of California Chardonnay or California Sauvignon Blanc.
Pairs With
Prep: 20 minutes | Cook: 30 minutes
Total Time: 50 minutes
Ingredients
- 8 tablespoons (115g) unsalted butter
- 6 cups (706g) chopped celery
- 2 medium (325g) Russet potatoes, peeled and chopped
- 1 leek (156g), washed well and chopped
- 2 teaspoons celery salt
- 2 teaspoons kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
- 4 cups (1 liter) chicken broth
- 3 dried bay leaves
- ¾ cup (35g) chopped Italian parsley
- 1 cup (27g) spinach leaves
- 1/2 cup (22g) fresh dill, plus more for garnish
- ½ cup (125ml) heavy cream, plus more for garnish (optional)
Instructions
- Melt butter in a large pot over medium heat. Add the celery, potatoes, leek, celery salt, kosher salt and black pepper. Cook, stirring occasionally, until vegetables are tender, about 20 minutes.
- Add broth and bay leaves, simmer for 10 minutes. Remove from heat and let cool slightly. Remove the bay leaves
- Transfer to a blender (you may need to do this in batches depending on the size of your blender). Add the parsley, spinach and ½ cup of dill to the blender and blend until smooth. Adding these ingredients off the heat keeps the soup a beautiful shade of green.
- Return soup to the pot, add cream (if using) and bring to a simmer. Taste and add more salt and pepper if needed.
- Garnish with more fresh dill, some more freshly ground black pepper and a swirl of cream, if you’d like and serve.
Pairs With
