Cream of Celery Soup with Bacon Recipe
A little celery often goes a long way. Unceremoniously tossed into salads, used as a vessel for dips and a palate cleanser for hot wings, it isn’t often the main attraction. This soup is sure to make celery the fitting center of attention among your “go to” recipes.
- 4 strips bacon
- 1 Tbsp butter
- 5 cups (loosely packed) chopped celery, stalks and tops
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1 Tbsp fresh thyme
- 1 medium baking potato, peeled and cubed
- 2 cups vegetable or chicken stock
- 2 cups whole milk
- Salt and pepper
- Croutons (optional)
- Blue cheese crumbles (optional)
- Lay the bacon in the bottom of a large stockpot or Dutch oven. Cook over low heat for about 15 or 20 minutes, until crisp. Remove and set aside to drain.
- Add butter to the pot, increase heat to medium, and add celery, onion, garlic, and thyme. Season well with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 10-15 minutes.
- Add potato, stock and milk to the pot and bring to a simmer. Cover and cook for 30 minutes, stirring occasionally, until potato is very soft.
- Purée the soup with an immersion blender or by transferring into a food processor. Season to taste with salt and freshly ground pepper.
- Serve with chopped, crispy cooked bacon crumbles on top. You could also add croutons and blue cheese crumbles for texture and flavor.