Jamie Oliver Celery Soup. The name alone sounds like a soft whisper on a cold afternoon. You know the kind. Damp. The kind of chill that seeps into your bones and just sort of stays there until something warm shakes it loose. That’s what this soup is—it’s central heating in a bowl. I made it when I was exhausted, overwhelmed, and running dangerously low on groceries. And it still managed to taste like I planned it all along.

Ingredients Needed

1 bunch (about 400g) Celery, chopped. Save some leaves for garnish.
1 large (about 250g) Yukon Gold potato, peeled and cubed.
1 medium (about 150g) Onion, chopped.
1/2 cup (113g) Unsalted butter.
Salt, to taste.
3 cups (720ml) Low-sodium chicken broth.
1/4 cup (about 10g) Fresh dill, chopped.
1/2 cup (120ml) Heavy cream.
Olive oil, for drizzling.
Sea salt, a sprinkle for finishing.

How To Make Jamie Oliver Celery Soup

First things first, heat a saucepan. Not screaming hot. Just warm enough for butter to melt without burning. Toss in the butter, celery, onion, potato, and a pinch of salt. Let them get friendly. Stir now and then. After 8-ish minutes, the onions should be see-through and smell… well, like comfort.
Now—broth time. Pour it in. Let everything bubble. Not too wild, just a gentle simmer. Give it another 10 minutes or so. Poke the potatoes. If they give in without a fight, you’re good.
Turn off the heat. Carefully (and I mean it), scoop the mix into a blender. Add that dill—fresh, fragrant, a little unruly. Start slow, then go full tilt. Blend until it’s smoother than you’d expect something this rustic to be.
Feel fancy? Strain it. Don’t? Skip it. I usually skip it.
Back into the pot. Stir in the cream. It should swirl in like silk. Heat it gently. Taste. Salt if needed.
Pour it into bowls. Drizzle olive oil—just a bit. Sprinkle sea salt. Top with celery leaves like you’re pretending to be on a cooking show. Serve immediately. With bread, if you know what’s good for you.

Why I Love This Recipe

It’s not just the flavor. It’s the act of making it. There’s something meditative about chopping celery, hecaring butter sizzle, watching broth bubble away like it has all the time in the world. I made this soup when I was too tired to cook and somehow, it gave me energy back. My partner had two bowls without speaking. That says everything.

Recipe Tips

You can use old, bendy celery. It still has soul.
No dill, Try parsley. Or don’t. Just don’t skip the herbs entirely.
Russet potatoes work too. They break down even faster.
Want spice,A pinch of cayenne goes a long way.
Reheat gently. No boiling. Let it breathe.

How To Store This Jamie Oliver Celery Soup

Room Temp: Honestly, just don’t leave it out too long. Cool it quick and move on.
Fridge: Once cooled, tuck it into a container with a lid. Keeps for 3–4 days, easy.
Freezer: Let it chill completely. Freeze in portions. Label them unless you love soup roulette. Lasts about 2 months.
Reheating: Stovetop wins. Medium-low heat, stir now and then. If you’re in a rush, microwave it. Cover loosely, zap for 2–3 minutes, stir halfway through.

Let’s Answer a Few Questions!

Can I go dairy-free?
Of course. Use olive oil instead of butter. Coconut cream or oat cream works surprisingly well.

No Yukon Golds?
Use what you’ve got. Russets are fine. Even red potatoes in a pinch.

Good for meal prep?
Absolutely. It might even taste better the next day.

Can I throw in other veggies?
Yup. Carrots, leeks, even a bit of spinach near the end. Make it yours.

Nutrition Facts (per serving)

Calories: 183
Carbs: 22.1 g
Protein: 4.5 g
Fat: 9.3 g
Sugar: 5.2 g
Fibre: 4.8 g
Sodium: 478.2 mg

Try More Recipe:

Jamie Oliver Celery Soup

Course: SoupsCuisine: British

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

183

kcal

Simple, warm, and creamy—this celery soup feels like something your grandmother might’ve made on a grey day.

Ingredients

1 bunch (400g) Celery, chopped, plus leaves for garnish
1 large (250g) Yukon Gold potato, peeled and chopped
1 medium (150g) Onion, chopped
1/2 cup (113g) Unsalted butter
Salt, to taste
3 cups (720ml) Low-sodium chicken broth
1/4 cup (10g) Fresh dill, chopped
1/2 cup (120ml) Heavy cream
Olive oil, for drizzling
Sea salt, for garnish

Directions

Serve with a drizzle of olive oil, sea salt, and celery leaves.
Heat a saucepan, melt butter, and add celery, onion, potato, and salt. Cook until soft (about 8–10 min).
Add broth. Simmer gently until potatoes are soft (8–10 min).
Blend with dill until smooth.
Optional: Strain for extra smoothness.
Return to pot, stir in cream, and warm gently.

Notes

You can use old, bendy celery. It still has soul.
No dill, Try parsley. Or don’t. Just don’t skip the herbs entirely.
Russet potatoes work too. They break down even faster.
Want spice,A pinch of cayenne goes a long way.
Reheat gently. No boiling. Let it breathe.