Creamy Celery Potato Mushroom Soup with Pasta

Creamy Celery, Potato & Mushroom Soup with Pasta: The Only Recipe You’ll Ever Need

Imagine a chilly evening where the only thing that can chase away the cold is a steaming bowl of creamy celery, potato and mushroom soup with pasta. This recipe transforms simple ingredients into a hearty, nourishing meal that’s perfect for busy weeknights or lazy weekends, offering that irresistible roasted celery infusion that sets it apart. With its rich, velvety texture and deep flavors, this creamy celery, potato and mushroom soup with pasta is your ultimate comfort food fix. Whether you’re a seasoned home cook or a beginner, this foolproof guide from leosfoods.com ensures every spoonful is packed with wholesome goodness and mouthwatering taste.

The allure of this creamy celery, potato and mushroom soup with pasta lies in its symphony of textures and flavors. Picture tender chunks of Yukon Gold potatoes melding with earthy cremini mushrooms, all enveloped in a silky broth that’s subtly enhanced by roasted celery’s sweet, caramelized notes. Each bite delivers a perfect balance: the creaminess from blended potatoes, the chewy satisfaction of elbow pasta, and a fragrant herbal kick from dried thyme. It’s not just soup—it’s a warm hug in a bowl, with aromas that fill your kitchen and flavors that linger delightfully on your palate.

What makes this creamy celery, potato and mushroom soup with pasta recipe from leosfoods.com the definitive version online is our exclusive roasted celery infusion technique, a chef’s secret that elevates the soup’s flavor profile to gourmet levels without extra effort. You’ll discover insider tips, from achieving unbeatable creaminess to easy substitutions, all backed by rigorous testing for consistent results. By the end of this post, you’ll feel empowered to whip up this soup with confidence, impressing family and friends with your culinary prowess while enjoying a meal that’s as nutritious as it is delicious.

Why This Creamy Celery, Potato & Mushroom Soup with Pasta Recipe is a Game-Changer

The Chef’s Secret: At the heart of this recipe is the roasted celery infusion, our unique selling proposition that takes creamy celery, potato and mushroom soup with pasta from ordinary to extraordinary. By roasting the celery first, we caramelize its natural sugars, adding a depth of flavor and sweetness that infuses the entire soup with a gourmet edge. This technique, often overlooked in similar recipes, enhances the broth’s body and balances the earthiness of mushrooms and potatoes, making every bowl irresistibly rich and flavorful.

Unbeatable Texture: The science behind the texture comes from blending half of the potato mixture with roasted celery, which releases starches and creates a natural creaminess without dairy. This method ensures a velvety consistency that’s smooth yet hearty, as the potatoes break down slightly during simmering, thickening the soup naturally. It’s this careful balance that prevents the soup from becoming too thin or gluey, resulting in a creamy celery, potato and mushroom soup with pasta that’s perfectly luscious.

Foolproof for a Reason: This recipe has been tested multiple times in our kitchens to guarantee success, even for novice cooks. We account for common variables like ingredient freshness and cooking times, providing precise instructions that minimize errors. With its straightforward steps and adaptable options, this creamy celery, potato and mushroom soup with pasta delivers reliable results every time, making it a trusted staple for home cooks seeking wholesome, delicious meals.

Ingredient Spotlight: Quality Makes the Difference

Olive oil (2 tablespoons, divided): This ingredient serves as the base for roasting and sautéing, imparting a fruity depth that ties the flavors together. Using high-quality extra virgin olive oil ensures better taste and health benefits, as it’s rich in antioxidants. For a substitution, opt for avocado oil if you’re aiming for a higher smoke point, but stick to cold-pressed varieties to maintain the soup’s fresh, vibrant profile in your creamy celery, potato and mushroom soup with pasta.

Celery (1 stalk, about 10 ribs, root trimmed and cut into thirds): Celery is the star here, providing a fresh, slightly bitter crunch that becomes tender and sweet when roasted. Its role is to add volume and a subtle earthiness, enhancing the overall broth. Choose firm, crisp stalks for the best results—avoid wilted ones. If needed, substitute with fennel for a licorice-like twist, but roasting is key to unlock its flavors in this creamy celery, potato and mushroom soup with pasta recipe.

Yukon Gold potatoes (1 pound, peeled and diced): These potatoes bring creaminess and heartiness, as their high starch content helps thicken the soup naturally when blended. Quality matters because fresh, firm Yukon Golds yield a buttery texture without gumminess. For a substitution, try Russet potatoes for a fluffier result, but avoid waxy varieties like red potatoes, which won’t blend as smoothly in your creamy celery, potato and mushroom soup with pasta.

Cremini mushrooms (5 ounces, sliced): Mushrooms add an umami-rich, savory element that deepens the soup’s flavor. Fresh, firm cremini mushrooms release moisture that enriches the broth. Opt for organic ones to avoid pesticides. If substituting, white button mushrooms work in a pinch, but for a bolder taste in creamy celery, potato and mushroom soup with pasta, portobellos can replace them for a meatier texture.

Dried thyme (2 teaspoons): This herb infuses a warm, aromatic note that complements the vegetables without overpowering. Use fresh thyme if available for a more potent flavor, but dried is convenient and effective. There’s no great substitute, as thyme’s earthy profile is unique, but a mix of oregano and rosemary can approximate it in this creamy celery, potato and mushroom soup with pasta.

Water or vegetable broth (7 cups): This forms the liquid base, with vegetable broth adding extra flavor. Choose low-sodium options to control seasoning. For a richer version, homemade broth is ideal, but store-bought works fine. If you’re out, water with a bouillon cube is a quick swap, ensuring your creamy celery, potato and mushroom soup with pasta remains flavorful.

Elbow pasta (1 cup): Pasta adds a satisfying chew and makes the soup more filling. It absorbs the creamy broth, enhancing the meal’s comfort factor. Use whole-wheat pasta for added nutrition, or substitute with orzo or small shells for variety, but adjust cooking time accordingly in your creamy celery, potato and mushroom soup with pasta.

Step-by-Step Instructions

Step 1: Roasting the Celery

Preheat your oven to 400°F (200°C). Place the celery pieces on a baking sheet, drizzle with 1 tablespoon of olive oil, and season lightly with salt and pepper. Roast for 30 minutes, turning halfway through, until the edges are lightly golden and fragrant. Set aside to cool slightly before using.

Pro Tip:

Roasting the celery at a high temperature maximizes its natural sugars, infusing your creamy celery, potato and mushroom soup with pasta with a deeper, caramelized flavor—don’t skip the turning step to ensure even browning.

Step 2: Cooking the Mushrooms and Potatoes

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook for 8–10 minutes, stirring occasionally, until they release moisture and begin to brown. Stir in the diced potatoes, season with salt and pepper, and sprinkle in the dried thyme. Cook for about 5 minutes, stirring to coat the potatoes in the aromatics.

Common Mistake to Avoid:

Overcrowding the pot can lead to steaming instead of browning the mushrooms, resulting in a watery soup—cook in batches if necessary to achieve that perfect golden color in your creamy celery, potato and mushroom soup with pasta.

Step 3: Simmering the Soup

Pour in the 7 cups of water or vegetable broth, increase the heat to bring it to a boil, then reduce to low. Simmer uncovered for 20 minutes, or until the potatoes are fork-tender and beginning to break down slightly. Stir occasionally to prevent sticking.

Pro Tip:

Use vegetable broth for a more flavorful base; this step builds the soup’s body, so taste and adjust seasoning early to layer flavors effectively in your creamy celery, potato and mushroom soup with pasta.

Step 4: Blending for Creaminess

Once the potatoes are soft, remove about half of the potato mixture with some broth and place it in a blender or food processor. Add the roasted celery and a few spoonfuls of broth to help blend smoothly. Blend until creamy, then pour the mixture back into the pot and stir well to combine.

Common Mistake to Avoid:

Blending while the mixture is too hot can cause splatters—let it cool slightly and blend in batches to avoid burns and achieve the ideal silky texture for your creamy celery, potato and mushroom soup with pasta.

Step 5: Cooking the Pasta

Bring the soup back to a gentle boil. Add the 1 cup of elbow pasta and cook for 8–10 minutes, or until the pasta is tender but still slightly firm. Taste and adjust seasoning with more salt and pepper if needed.

Pro Tip:

Undercook the pasta slightly since it will continue to soften in the hot soup, ensuring it doesn’t become mushy—this keeps your creamy celery, potato and mushroom soup with pasta texturally perfect.

Step 6: Serving and Garnishing

Ladle the soup into bowls and garnish with chopped dill or parsley. Sprinkle lightly with paprika or red pepper flakes for a bit of color and spice, and finish with a drizzle of extra virgin olive oil. Serve hot for the best experience.

Common Mistake to Avoid:

Adding garnishes too early can wilt them—wait until serving to keep the fresh herbs vibrant and enhance the appeal of your creamy celery, potato and mushroom soup with pasta.

Serving & Presentation

Elevate your creamy celery, potato and mushroom soup with pasta by plating it in wide, shallow bowls to showcase the colorful garnishes like fresh dill or a sprinkle of red pepper flakes, which add visual pop and a hint of spice. For an impressive touch, swirl in a drizzle of extra virgin olive oil just before serving to create a glossy finish that highlights the soup’s creaminess. Pair this soup with crusty bread for dipping, a simple green salad to balance the richness, or even as a starter to a larger meal like grilled chicken. The roasted celery infusion makes it versatile, complementing lighter fare or standing alone as a satisfying vegetarian main course.

Make-Ahead & Storage Solutions

Make-Ahead Strategy: Prep the celery by roasting it up to 2 days in advance and store it in an airtight container in the fridge. Dice the potatoes and slice the mushrooms the night before, keeping them submerged in water to prevent browning, so you can assemble and cook the soup quickly when needed.

Storing Leftovers: Let the soup cool completely before transferring it to airtight containers; refrigerate for up to 3 days or freeze for up to 3 months. For freezing, portion into individual servings to avoid repeated thawing, preserving the pasta’s texture.

The Best Way to Reheat: Thaw frozen soup in the fridge overnight, then reheat gently on the stovetop over low heat, adding a splash of broth or water to restore the original creamy consistency. Stir frequently to prevent the pasta from sticking, and taste for seasoning before serving your creamy celery, potato and mushroom soup with pasta.

Frequently Asked Questions (FAQ)