Total Time
Prep 15 mins
Cook 20 mins

This soup is delicious! I usually add more potatoes. Yum!

Ingredients Nutrition


  1. Peel and thinly slice potatoes.
  2. Combine with celery and onions.
  3. In saucepan, heat butter.
  4. Add veggies and saute, stirring for 2 to 3 minutes.
  5. Pour in the broth, water and lemon juice.
  6. Bring to boiling.
  7. Cover and simmer for 15 to 20 minutes or till tender.
  8. Puree using blender.
  9. Return to pan.
  10. Stir in seasonings to taste.
  11. Add spinach, and heat till spinach is limp.
  12. Garnish with slivers of lemon rind.
  13. For 8 servings- double ingredients but use only 3 1/2 cans of broth.
  14. Increase cooking time to about 25 minutes.
  15. Serve with cheese toast made by buttering 4 slices of French bread.
  16. Sprinkle generously with Parmesan cheese and with paprika.
  17. Broil for 5 minutes.
  18. Enjoy!


Most Helpful

Outstanding! My 6-year-old granddaughter even said I should enter it in a contest. Imagine that! Finally, a celery soup with no dairy or eggs. I will be making it often. I'd also like to try canning it so it'll always be on hand. The wonderful "bouquet" lasts for a while. I also tried it with a pinch of curry (about 1 tsp) to the recipe. Great for a variation.

Hudakore July 07, 2008

We loved the lemony kick to this soup - way better than cream of celery! We didn't puree the soup completely, but that was just a matter of preference. We also followed a reviewer's recommendation and added oregano, basil, and a bay leaf. This is definite repeat - thanks for posting. **Update** This recipe has become a house staple for a weekend lunch. We make it everytime we have celery that's going to go bad, which is often. Thanks again for the killer recipe!

Marina K April 10, 2008

I made this for our tea tonight although I microwaved the poatoes before adding them to the rest of the ingredients. I used the juice of large lemon that gave it a delicious lift.

helenprice September 12, 2007

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