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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.

Servings:

Makes 4 - 6 servings

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• ½ leek, cleaned well and sliced
• 1 pound celery (about 8 ribs) with leaves, finely sliced
• 1 pound potatoes, cubed
• 3 cups chicken broth
• 1 cup cream (5%, 10%, or 18%)
• ¼ cup 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 onion. Cook until translucent, about 3 minutes. Add the leek and celery. Continue cooking about 5 minutes. Do not let veggies brown.
2. Add potatoes and chicken broth.
3. Bring to boil. Reduce heat to a simmer, cover, and simmer for about 20 to 25 minutes or until the veggies are tender. Add cream and cream cheese. Stir until cheese has melted.
4. Use immersion blender to puree soup. 
5. Season with nutmeg, salt, and pepper.

Notes/Hints:

• Don't want to add the cream? Just use 4 cups of chicken broth instead.
• 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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