Slow Cooker celery soup is a vegetarian-friendly, creamy, dairy-free soup. This soup is celery-packed and uses potatoes to make for a creamy consistency. Set it in the slow cooker and forget it!
Never have I ever met a vegetable I haven’t liked… except for celery. I sometimes feel like celery is a useless vegetable. Don’t hate email me, please?!?!
It is made up mostly of water and has these strands that get stuck in your teeth. I would just rather skip it in recipes.
There are supposedly a lot of trendy health benefits to raw celery juice.
I haven’t been able to stomach or actually to make time to create my own celery juice in the morning.
Are you on this trend?
I figured since sooooo many popular influencers out there are all on the celery bandwagon, I would give this lowly vegetable a shot.
Celery is the star of this soup. Slow cooker celery soup is a tasty vegetarian, dairy-free, creamy, and super easy soup.
Cut and clean a whole bunch of celery, toss it into a slow cooker along with some peeled potatoes, diced onion, and garlic. Cover it with some vegetable stock, a little, salt, celery salt, and pepper.
Set your slow cooker and walk away.
Use the blender or an immersion blender to puree the soup to your desired thickness.
I love to eat this soup with a little drizzle of a good olive oil on top and a whole slew of crunchy croutons.
This is how I can handle celery as the main event of a meal.
- 7 ribs of cleaned and roughly chopped celery
- 1 yellow onion, chopped
- 1 lb peeled russet potatoes (about 3-4 medium potatoes)
- 1 garlic clove, roughly chopped
- 1/2 tsp celery salt
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 32 oz vegetable stock
- Add all the ingredients to the slow cooker. Mix to combine. Cover with lid.
- Set the slow cooker to low for 6-8 hours or high for 3-4 hours.
- Once the potatoes are fork tender, use an immersion blender to puree the soup until smooth and creamy. Adjust salt and pepper to taste.
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