Xanthan Gum Free Gluten Free Cream of Celery Soup
Total time50 min
Prep time15 min
Cook time35 min
4.5(3)
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 6 stalks celery, sliced (about 3 cups), plus 2 tbsp celery leaves for garnish (optional)
- 3 cloves garlic, minced
- ½ tsp dried thyme
- ¼ tsp celery seed
- 4 cups chicken broth
- 1 medium yukon gold potato, peeled and diced (about 1 cup)
- 2 tbsp cornstarch
- 3 tbsp cold water
- ¾ cup heavy cream
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For serving
- 2 tbsp celery leaves, roughly torn (optional)
Instructions
- 1
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.
- 2
Add the garlic, dried thyme, and celery seed and cook, stirring constantly, until fragrant, about 1 minute.
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