Easy Cream of Celery Soup Recipe – Oma's Selleriesuppe

by: Gerhild Fulson  / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.

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Oma's creamy Cream of Celery Soup recipe makes a wonderful light supper. Serve a salad on the side, some crispy crackers, and fruit to finish, and you'll have a happy and satisfied family!

It's a variation of a normal celery soup, but with additions that turn this into a soup that satisfies the German taste buds.  

A difference is that Germans use celery root for their soup. This one uses the stalks and leaves, since celery root is not always available here.

So what's the main difference between this and a non-German one? Cream! Nutmeg! Leeks! 

Everything a good German cream soup should have.

A bit of this and a bit of that ...

• Don't have an immersion blender? Carefully pour hot soup into blender and puree.
• Use chicken bouillon cubes to make the broth.

Oma Says:

If you don't have any leek, just omit it. Add a bit more celery if you wish.

If you have freshly grated nutmeg, that would be super. If not, just use ground. 

Always check your seasoning at the end. It depends on how salty your broth is if you need to add salt or not.

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I love playing around with recipes. So easy to do with soups, since they don't really need accurate measurements. Try some of this and some of that ... create new recipes from old ones.

Change old ones with a new addition. 

Have fun!

Ready to make some Celery Soup?

Print Recipe

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.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

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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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

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Complete your set today - order now!

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.