Soup: United States – Celery-Potato Soup with Blue Cheese Swirl

Serving Size: 4

Approximate Time

Prep 12 min

Cook 20 min

Total 35 min

Ingredients

2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) olive oil
1 medium yellow onion, chopped
5 large celery stalks, sliced (reserve a few tender leaves for garnish, optional)
1 small celery root (celeriac), peeled and diced (optional, for depth)
2 medium Yukon Gold potatoes, peeled and diced
2 cloves garlic, sliced
4 cups (960 ml) low-sodium chicken stock (or vegetable stock)
1 bay leaf
2 sprigs fresh thyme (or 1 / 2 tsp dried)
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp white pepper (or black pepper)
1 / 4 cup (60 ml) heavy cream (optional)
2 tsp fresh lemon juice, or to taste
1 / 3 cup crumbled blue cheese
1 / 3 cup plain Greek yogurt
1–2 tbsp (15–30 ml) milk or water, as needed to thin
2 tbsp (8 g) chopped fresh chives
Toasted breadcrumbs or croutons (optional)

Instructions

Warm a medium pot over medium heat. Add butter and olive oil. When shimmering, add onion, celery, and celery root (if using). Cook, stirring occasionally, until softened and lightly translucent, 6–8 minutes.
Stir in potatoes and garlic; cook 1 minute until fragrant.
Add stock, bay leaf, and thyme. Bring to a boil, then reduce to a gentle simmer. Cook until potatoes and celery are very tender, 15–20 minutes.
Discard bay leaf and thyme sprigs. Blend the soup until silky smooth with an immersion blender (or carefully in batches in a countertop blender). Return to the pot. If too thick, thin with a splash of stock or water.
In a small bowl, mash together the blue cheese and Greek yogurt. Whisk in milk/water a little at a time until it’s smooth and pourable.
Stir the heavy cream into the soup (if using). Season with salt and white pepper, then brighten with lemon juice to taste. Keep warm over low heat; do not boil after adding dairy.
Ladle into bowls. Drizzle with the blue cheese swirl, then top with chives and reserved celery leaves. Add toasted breadcrumbs or croutons for crunch if desired. Serve alongside Buffalo wings for a cooling, creamy counterpoint that echoes classic celery-and-blue-cheese flavors.