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Cream of Celery Soup with Bacon
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Cream of Celery Soup with Bacon

Make this wonderful cream of celery soup–and don’t spare the bacon!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: soups
Cuisine: American
Keyword: bacon, celery soup, cream of celery, cream soup recipe, Leftover favorites
Servings: 7 cups
Calories: 156kcal
Author: Judith Hannemann

Ingredients

  • 4 strips bacon
  • 5 cups chopped celery--including the leaves
  • 1 medium onion chopped
  • 1 cup carrots
  • 1 clove garlic minced
  • 1 tbsp fresh thyme or 1 tsp dried thyme
  • 1 tbsp butter
  • 1 tsp salt
  • 2 cups chicken or vegetable stock
  • 2 cups milk or light cream
  • 1/2-1 cup instant mashed potato flakes optional

Instructions

  • Cook bacon in a dutch oven until crisp. Remove to a paper towel lined plate. Don't drain the drippings.
  • Add the butter to the pan and melt over medium heat.
  • Add the celery, onion, carrots, garlic, thyme and salt.
  • Saute for about 10 minutes, stirring frequently to prevent scorching.
  • Add the chicken stock and bring it to a boil. Cover and reduce heat to simmer.
  • Simmer for 30 minutes.
  • Add the milk/cream and remove from the heat to cool slightly.
  • Puree the soup with either an immersion blender or in a conventional blender (or a Ninja)
  • Return the soup to the pan to reheat.
  • If you prefer a thicker soup, add the potato flakes, starting with 1/2 cup.
  • Chop the bacon and add about 1 tbs to the top of each bowl of soup.
  • Makes about 7 cups

Nutrition

Serving: 1serving | Calories: 156kcal | Carbohydrates: 14g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 804mg | Potassium: 433mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3707IU | Vitamin C: 8mg | Calcium: 128mg | Iron: 1mg