Creamy soups are one of my favorites but sometimes they can be too rich. In the recipe below we make an outstanding cream of celery filled with flavor and luxuriousness without being too heavy. It’s great all on it’s own but I like to serve it with a nice piece of garlic bread. Sometimes I like to serve it with cubed pieces of ham or crispy bacon.
This recipe is so simple, it requires no steps outside of the slow cooker. I love how simple it is. First you add in celery, onion and garlic then sprinkle just a touch of flour over top and mix to help with thickening. I like to use low sodium chicken stock but you can just as easily use water. I try to refrain from using veg stock because I just don’t like the way store bought taste. Add in thyme, cream cheese, bay leaf salt and pepper and just let it cook. I use an emersion blender to pulse it a bit, still keeping slightly chunky. This is the time I add lemon juice and the cold butter to brighten it and bring it all together.
1 large stalk celery (a stalk is a bunch)
1 large onion small diced
5 cloves garlic minced
2 tablespoons flour
2 quarts water or low sodium chicken stock
4 whole sprigs thyme
1 cup cream cheese
1 bay leaf
1 teaspoon salt
½ teaspoon pepper
2 tablespoons cold diced butter
1 cup diced ham or bacon (optional)
In a 6 quart slow cooker add in celery, onion and garlic. Sprinkle flour on top then mix well.
Add in chicken stock or water, thyme, cream cheese, bay leaf, salt and pepper. Mix well.
Cook on high for 4 hours or on low for 8 hours.
Remove thyme sprigs and bay leaf then discard.
Add in lemon juice and cold butter then use an emersion blender to smooth out the soup to the consistency you want. I like it just a little chunky.
After blending stir in ham or bacon and serve hot with garlic bread.