Celery is such a fun and versatile ingredient that we often appreciate for the crunch, but it also works really well in soups. Whether it’s a chunky soup and you’re needing hearty veggies to withstand hours of cooking OR a creamy soup where it’s all blended together, celery does the job nicely. Plus, Dandy Celery is actually less stringy AND sweeter than other celery varieties, so it’s my go-to for snacks and soups!
Dandy Celery also comes pre-washed and pre-chopped, so do I really need to say much more as to why it’s often on my shopping list?
I’m so excited that the weather (at least here in Texas) is FINALLY cooling down a little bit. I use my slow cooker year round, but I especially love using it in the cooler months. There’s just something about coming home after a long day’s work to the smells of dinner that can’t be beat. And this isn’t one of those recipes where you have multiple steps in the crockpot. You literally chop the veggies, place them in the slow cooker with broth and spices and leave it alone. Several hours later, you blend up the cooked ingredients and have yourself a super yummy soup!
KISS Slow Cooker Celery and Potato Soup
Equipment
- 6 quart slow cooker*
- Immersion blender
Ingredients
- 1 1/2 packages Dandy prechopped/prewashed celery (or 1 1/2 bunches of celery, ends trimmed) chopped into 1/4 inch slices (final celery yield should be about 1 1/2 pounds or 5 cups)
- 1 1/2 lbs small white potatoes, unpeeled, chopped
- 1 medium turnip, peeled and chopped
- 1 large yellow onion, chopped
- 2 1/2 tbsp jarred, minced garlic
- 6 cups chicken stock (substitute vegetable stock if vegetarian or vegan)
- 1 tbsp dried parsley
- 2 1/2 tsp dried thyme
- 1/2 tsp black pepper
Optional toppings/mixins
- Plain unsweetened coconut milk yogurt
- Croutons
- Cheese
- Bacon
- Chives
Instructions
- Chop the celery, potatoes, turnip and onion into ~1/2 inch pieces, as close to equally sized as possible so they’ll cook evenly.
- Line 6 quart slow cooker* with plastic liner, if desired. Place chopped vegetables, garlic and spices into slow cooker.
- Pour in the stock and stir the ingredients.
- Cook on low for about 6 hours or until vegetables are no longer al-dente.
- Turn off slow cooker. Using an immersion blender, blend for 3-5 minutes until well blended and no longer chunky. If you don’t have an immersion blender, you can transfer the cooked vegetables and liquid to a high-speed blender and blend in batches. Make sure soup has slightly cooled so you don’t burn yourself when transferring the soup or blending.
- Ladle soup in serving bowls and add toppings if desired. I highly recommend mixing in about 2-3 tsp of plain unsweetened coconut milk yogurt for a slightly creamier soup that is still dairy-free!
Notes
Pin for later:
