Celery and Blue Cheese Soup – super tasty

My childhood memories of celery are not particularly exciting – crispy, crunchy but a somewhat bland taste when munched raw. I also recall celery sticks smeared with cream cheese or stalks being put on the table in a jug of water (and usually left untouched!). However, something magical seems to happen when you cook celery, as I discovered recently when knocking up this velvety Celery and Blue Cheese Soup. It is as delicious cold as it is warm, so don’t discount it on a warm Summer day! Can be made ahead and frozen which is always useful.

Celery and Blue Cheese Soup

Recipe by Grace


Prep time


Cooking time




  • Bunch celery, chopped

  • Large white onion, cubed

  • One large potato, peeled and cut into small cubes

  • 750ml chicken or vegetable stock

  • 100g blue cheese, crumbled (I used Roquefort, my absolute fave – but any blue cheese will be great)

  • 100ml single cream


  • Heat a tbsp olive oil and a blob of butter in a large saucepan.
  • Cook the celery and onion for 10 mins on medium heat until softened but not golden
  • Add the potato and stock, bring to a boil and simmer for 15 – 20 mins until the potato is cooked.
  • Whizz up in a processor (or using a stick blender) until smooth. Stir in the cream and the cheese. Season well with sea salt and freshly ground pepper. Re-heat. Garnish with fresh herbs and or/ chopped walnuts and serve.

Recipe Video

Cook’s Tip

  • If you’d like to freeze this Celery and Blue Cheese Soup, make it but do not add the cream and let it go cold (ie don’t re-heat). Freeze in a suitable container with tight-fitting lid, allowing some room for expansion. Freeze for up to 3 months. Defrost in the fridge overnight and reheat thoroughly, stir in the cream, add your choice of garnish and serve.

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