Creamy Potato & Celery Soup Recipe – Nutmeg & Parsley Delight

Last Updated on 2 months by Neha Deshmukh

Creamy Potato & Celery Soup Recipe – Nutmeg & Parsley Delight

Introduction

There’s just something about a warm, comforting bowl of soup on a chilly evening, isn’t there? This creamy potato and celery soup is one of my go-to recipes when I need a little bit of cozy in my life. I first made this years ago when I was craving something simple yet satisfying, and it’s been a family favourite ever since! It’s surprisingly easy to make, and the subtle warmth of nutmeg really elevates the flavours. Let’s get cooking!

Why You’ll Love This Recipe

This soup is the perfect blend of comforting and flavourful. It’s creamy, without being too heavy, and the celery adds a lovely freshness that balances the richness of the potatoes. Plus, it comes together in under 30 minutes – perfect for a weeknight meal! It’s a hug in a bowl, honestly.

Ingredients

Here’s what you’ll need to create this delightful soup:

• 1 tablespoon butter (about 14g)
• 1 cup chopped celery (about 100g)
• 1 garlic clove, chopped
• 1 cup peeled and chopped potatoes (about 150g) – I prefer Yukon Gold for their creamy texture!
• 3 cups vegetable stock or water (720ml)
• Salt and black pepper, as required
• 2 tablespoons cream (20-25% fat) (about 30ml)
• 2 pinches grated nutmeg
• 1 tablespoon chopped parsley leaves (optional, for garnish)
• ½ cup bread croutons (optional, for garnish)

Ingredient Notes

A few little tips from my kitchen to yours!

• Nutmeg: Don’t skip the nutmeg! It adds such a lovely warmth and depth of flavour. Freshly grated is always best, but a pinch of ground nutmeg will work in a pinch.
• Stock vs. Water: Using vegetable stock will give you a richer, more flavourful soup. However, water works perfectly well if you’re looking for a lighter option, or simply don’t have stock on hand.
• Potatoes: Yukon Gold potatoes are my favourite for this soup because they become beautifully creamy when blended. But Russet or red potatoes will also work – just adjust the cooking time accordingly.
• Cream: I use a 20-25% fat cream for a lovely richness. You can use a lower fat cream, but the soup won’t be quite as decadent.

Step-By-Step Instructions

Alright, let’s make some soup!

1. Melt the butter in a nice, heavy-bottomed pan over low heat. This prevents burning and ensures even cooking.
2. Add the chopped celery and garlic to the melted butter. Sauté for 2-3 minutes, stirring frequently, until they start to soften and become fragrant.
3. Now, toss in the chopped potatoes and give everything a good stir.
4. Pour in the vegetable stock (or water), season with salt and pepper, and bring to a simmer.
5. Cover the pan and let it simmer gently for about 15-20 minutes, or until the potatoes are tender enough to easily pierce with a fork.
6. Remove the pan from the heat and let it cool slightly. This is important before blending!
7. Using an immersion blender (my favourite!), or a regular blender (carefully, in batches!), blend the soup until it’s beautifully smooth.
8. Return the blended soup to the pan and gently reheat it. If it’s too thick, add a little more stock or water until you reach your desired consistency.
9. Stir in the cream and nutmeg. Give it a good taste and adjust the seasoning with more salt and pepper if needed.

Expert Tips

• For an extra smooth soup, pass it through a fine-mesh sieve after blending.
• Don’t overcook the celery and garlic – you want them to soften, not brown.
• If using a regular blender, vent the lid to allow steam to escape and prevent pressure buildup.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply swap the butter for a plant-based butter and the cream for a plant-based cream (cashew cream works beautifully!).
• Gluten-Free Adaptation: Just make sure your croutons are certified gluten-free.
• Spice Level: Add a tiny pinch of white pepper for a subtle warmth. My friend, Priya, loves this addition!
• Winter/Comfort Food Adaptation: A swirl of truffle oil at the end takes this soup to a whole new level of cozy. My family loves it when I add this.

Serving Suggestions

Ladle the soup into bowls and garnish with a sprinkle of fresh parsley and a generous helping of croutons. A side of crusty bread for dipping is always a good idea! It’s also lovely with a simple green salad.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just make sure to leave some space in the container for expansion.

FAQs

1. Can I make this soup ahead of time? Absolutely! You can make it a day or two in advance and store it in the refrigerator. Just reheat gently before serving.
2. What kind of potatoes are best for this soup? Yukon Gold potatoes are my top pick for their creamy texture, but Russet or red potatoes will also work.
3. Can I use an alternative to cream in this recipe? Yes! You can use milk, coconut milk, or even a dollop of plain yogurt.
4. How can I adjust the thickness of the soup? Add more stock or water to thin it out, or simmer it uncovered for a few minutes to thicken it up.
5. Is this soup suitable for freezing? Yes, it is! Just make sure to cool it completely before freezing, and leave some space in the container for expansion.