Getting your recipe ready...
Roasted Celery and Potato Soup





Who knew celery could be the star of a cozy soup? Here’s a recipe to turn it into a heavenly bowl of Roasted Celery and Potato Soup!
Video
Note: This video is from YouTube and does not belong to us. All rights go to its original creator. Watch on YouTube
Ingredients
- 1 lb celery, chopped
- 1 lb potatoes, peeled and diced
- 1 onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Olive oil for roasting
- Fresh thyme for garnish
Instructions
Preheat oven to 400°F.
Toss celery, potatoes, onion, and garlic with olive oil.
Spread on baking sheet and roast for 20 minutes.
Transfer roasted vegetables to slow cooker.
Add vegetable broth and mix well.
Cook on LOW for 4 hours until tender.
Blend until smooth and stir in cream.
Season with salt and pepper before serving.
Garnish with fresh thyme.
Pro Tips
Troubleshooting
Recipe Variations
Serving Suggestions
Nutrition Facts
Common Mistakes to Avoid
Frequently Asked Questions
Yes, just adjust cooking time as needed.
Yes, for a lighter soup, skip it.
Blend longer or add more potatoes.
Yes, try adding cooked chicken or beans.
Use chicken broth for more flavor.