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Easy Cream of Celery Soup Recipe – Oma's Selleriesuppe

Oma's creamy Cream of Celery Soup recipe makes a wonderful light supper. It's a variation of a normal celery soup, but with additions that turn this into a soup that satisfies the German taste buds.  

In Germany, celery root is used for their soup. Since that's not readily available here, this one uses the stalks and leaves.

Ingredients:

• 2 tablespoons (30 milliliters) olive oil
• 1 onion, diced
• ½ leek, cleaned well and sliced
• 1 pound (16 ounces) celery (about 8 ribs) with leaves, finely sliced
• 1 pound (16 ounces) potatoes, cubed
• 3 cups (720 milliliters) chicken broth
• 1 cup (240 milliliters) cream (5%, 10%, or 18%)
• ¼ cup (56 grams) Philadelphia Whipped Cream Cheese with Chives (or herbs)
• Nutmeg, salt, and pepper to taste

Instructions:

1. In a large soup pot, heat the oil and add the onion. Cook until translucent, about 3 minutes. Add the leek and celery. Continue cooking for about 5 minutes. Do not let veggies brown.
2. Add potatoes and chicken broth.
3. Bring to a boil. Reduce heat to a simmer, cover, and simmer for about 20-25 minutes or until the veggies are tender. Add cream and cream cheese. Stir until the cheese has melted.
4. Use an immersion blender to puree the soup. 
5. Season with nutmeg, salt, and pepper.

Notes/Hints:

• Don't want to add the cream? Just use 4 cups (960 milliliters) of chicken broth instead.
• Use about 1 pound (16 ounces) of peeled celeriac in place of the 1 pound (16 ounces) of celery stalks. Cut it into small cubes instead of slices.
• Slice the celery very thin! That way, it will be easy for the immersion blender to turn this soup into a creamy and delicious soup!

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