Total Time
Prep 10 mins
Cook 25 mins

A tasty recipe from "The Brimming Basket," the newsletter of the Pike Place Market Basket CSA. It was adapted from "The New Laurel's Kitchen."

Ingredients Nutrition


  1. In a large heavy pot over medium heat, sauté the onion and garlic in oil until soft, about 5 to 7 minutes.
  2. Add the broth and bring to a boil.
  3. Add the potatoes, celery, and celery seed, cover, and simmer for 10 to 15 minutes until the potatoes are completely softened.
  4. If using cabbage, add it now and cook for 5 additional minutes.
  5. Transfer half of the soup mixture to a blender or food processor, and whir until pureed.
  6. Pour puree back into the pot and add the salt, pepper, parsley or celery leaves, paprika, and milk and simmer for 5 minutes.
  7. Note: also good with a couple of tablespoons chopped basil added, and with Parmesan shavings as garnish.
Most Helpful

Loved it! It was hearty and filling without being high in fat. I did use the optional cabbage. For the milk, I used fat free half and half. All the celery and the leaves gave it a great flavor. Partially pureeing made it a little thick, which was nice. Thanx for a wonderful soup!

*Parsley* December 31, 2008

this was yummy! I did use cabbage but next time I will use half and half in place of the milk. Thank you!

jmdupree57 January 20, 2011

Delicious soup. I made a few changes I used 2 cups of water with 5 chicken bouillon cubes and 1/2 cup whipping cream and 1/2 cup milk, didn't use the cabbage and I added 3 1/2 Tbs. of flour to make it cream up. I used this recipe with Chuck Roast Winner. We had one delicious dinner! Thanks for sharing this recipe.

Marsha D. November 30, 2006