Weight Watchers Friendly
Quick Cream of Celery Soup is what you make when you want something creamy and simple.
It’s easy on the ingredients, too. You just need celery, onion, a little broth, milk, and potato flakes. Nothing complicated or fancy here. The soup tastes mild and smooth.
It works for a light lunch, a starter, or just a quick meal when you want something warm. Potato flakes give it a creamy texture, so you don’t have to use heavy cream. That makes it comforting but not too rich.
This healthy soup recipe is Low Fat and Weight Watchers friendly.
You’ll need a saucepan and a blender to pull this together. Cleanup’s a breeze. Honestly, keep this recipe in your back pocket for those busy days. It’s a healthy soup that doesn’t take much work, which is always a win.
Why You’ll Love This Quick Cream of Celery Soup
Ready in 30 Minutes
You can make this soup from start to finish in about half an hour.
Simple Pantry Ingredients
You don’t need anything fancy. Most of the ingredients are common and easy to find.
Creamy Without Heavy Cream
Potato flakes give a smooth texture and help keep the soup lighter.
Family Friendly
Mild flavor and a creamy finish make it easy for anyone to enjoy.
Perfect for Meal Prep
Make a batch and keep it in the fridge for easy lunches.
Ingredient Substitutions
Swap for Chicken Broth
Use vegetable broth for a vegetarian option.
Butter Flavoring Substitute
Skip the butter flavoring or use a small amount of regular butter if you don’t have it.
Potato Flakes Alternative
Instant mashed potatoes or cooked, mashed potatoes can work if potato flakes aren’t available.
Milk Options
Use any milk you have: regular, non-dairy, or lactose-free all work.
Tips and Tricks
Blending
Use caution when blending hot liquids. Always fill your blender only halfway and hold the lid down with a towel to prevent spills.
Texture
Control the thickness. Add more broth if you want a thinner soup, or use a few extra potato flakes for a thicker consistency.
Seasoning
Taste before serving. Adjust garlic salt and pepper at the end as needed.
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Quick Cream of Celery Soup
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1 tablespoon olive oil
- 1 bunch celery coarsely chopped
- ½ onion coarsely chopped
- 2 cups reduced-sodium chicken broth
- 1½ teaspoon garlic salt
- 1 teaspoon butter flavoring
- 1 teaspoon dried parsley
- 1 teaspoon celery seeds (optional)
- 1 teaspoon ground black pepper
- 2 cups low-fat milk
- 1 cup potato flakes
Instructions
- Add olive oil to a large saucepan and heat over medium.
- Place celery and onion in the saucepan. Stir and cook until the celery is almost tender, about 5 minutes.
- Add chicken broth, garlic salt, butter flavoring, parsley, celery seeds, and black pepper and bring to a boil.
- Lower the heat, cover with a lid, and simmer until the celery is fully soft, about 5 to 10 minutes.
- Remove the saucepan from the heat.
- Add milk and potato flakes to a mason jar. Secure the lid and shake until the potato flakes dissolve in the milk.
- Pour the hot celery mixture into a blender, filling it no more than halfway. Hold the lid down and pulse a few times, then blend until smooth. Repeat as needed.
- Pour the blended soup back into the saucepan.
- Heat the soup on low. Add the milk and potato mixture, stirring until everything is combined and hot, about 3 to 5 minutes.
Notes
Tips and Tricks
Blending – Use caution when blending hot liquids. Always fill your blender only halfway and hold the lid down with a towel to prevent spills. Texture – Control the thickness. Add more broth if you want a thinner soup, or use a few extra potato flakes for a thicker consistency. Seasoning – Taste before serving. Adjust garlic salt and pepper at the end as needed.Storing and Reheating
Reheat on Stovetop – Place a serving in a saucepan with 1 to 2 tablespoons water. Warm over low heat, stirring until creamy.Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Nutrition
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