
Sliced celery and diced onion soften into a deeply savory base here, brightened with garlic, thyme, and celery seed, then simmered with a tender Yukon Gold potato until everything purées into a silky, spoon-coating soup. A simple cornstarch slurry does the heavy lifting for that classic, velvety cream-of texture, so every ladleful still feels indulgent and thick. Fresh celery leaves scattered over the top add a little herbal crunch and color right before serving. It's a cozy, comforting bowl that comes together in one pot, and it's a genuinely solid pick for a dairy free menu.
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Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz
Violife 100% Vegan Unsalted Plant Butter
Violife 100% Dairy-Free Salted Plant Butter












Melt the butter in a large saucepan or Dutch oven over medium heat until foamy. Add the onion and sliced celery and cook, stirring occasionally, until softened and translucent, about 8–10 minutes.
Add the garlic, dried thyme, and celery seed and cook, stirring constantly, until fragrant, about 1 minute.
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