Cream of the Crop Celery Soup

Total Time
35mins
Prep
10 mins
Cook
25 mins

Homemade soup that doesn't take all day to cook! With the addition of Brie cheese, this soup is a winner!

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Ingredients

Nutrition

Directions

  1. Saute onons and celery in butter in a Dutch oven until tender.
  2. Add water, broth, and potato; cover and cook over low heat 15 minutes or until potato is tender.
  3. Pour half of soup mixture into container of an electric blender; process until smooth.
  4. Repeat procedure with remaining mixture, returning pureed mixture to Dutch oven.
  5. Remove skin from Brie; add Brie, milk, and remaining ingredients to Dutch oven.
  6. Cook over medium heat, stirring constantly, until cheese melts and soup is thoroughly heated.
  7. Yield: 5 cups.
Most Helpful

3 5

I'm sorry, but this was very bland. I was expecting it to be rich with the brie, but it was lacking in flavor. I think it's a really good base, but next time I would add garlic and use chicken broth for the entire liquid equivalent instead of water.

5 5

Made as directed only added some garlic...definately a keeper! So good and comforting on a cold rainy day. Thank you! Made for TOMT-Soup Fest tag game.

4 5

Quick and tasty! I used half milk/half heavy cream, and didn't blend the soup - I like 'em chunky ;) I found it a little peppery for my taste, but hubby still added pepper at the table. I liked it with the brie, but think next time I might try it with cream cheese as others have suggested. Good soup for a cold winter day!