Celery Potato Soup

An old-fashioned cream of celery and potato soup that’s about as simple as soup gets. Celery (leaves and all), potatoes, and onions simmer until tender, then get thickened with a milk-flour slurry and topped with a pat of melting butter.

Using the celery leaves along with the stalks is what gives this soup its full celery flavor. The leaves carry more concentrated oils than the stalks, so don’t trim them off. They soften completely during cooking and add an herbal, almost parsley-like depth.

The thickening method is refreshingly straightforward: whisk flour into cold milk until smooth, then stir the mixture into the hot vegetables. The starch cooks and thickens within minutes. No roux, no extra pot, no fuss. The pat of butter melted on top at the end adds richness and a glossy sheen.

Kitchen Tips

• Mix the flour into cold milk before adding to the pot. Adding flour directly to hot liquid creates lumps that won’t dissolve.
• Cook just enough water to cover the vegetables. Too much dilutes the flavor and the soup won’t thicken properly.
• Stir constantly after adding the milk mixture until it thickens. Scorched milk on the bottom ruins the flavor.

Variations

• Blend half the soup for a smoother consistency while keeping some chunks for texture.
• Add a bay leaf or a pinch of nutmeg during cooking for a more aromatic result.
• Stir in shredded cheddar cheese after thickening for a celery-cheddar potato soup.