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Creamy Celery, Potato & Mushroom Soup with Pasta

Creamy Celery, Potato & Mushroom Soup with Pasta — a cozy, wholesome bowl of comfort and rich flavor.

Ingredients

Scale
  • 2 tablespoonsolive oil (divided)
  • 1stalk celery (about10ribs), root trimmed and cut into thirds
  • 1pound Yukon Gold potatoes, peeled and diced
  • 5 ouncescremini mushrooms, sliced
  • 2 teaspoonsdried thyme
  • 7 cupswater or vegetable broth
  • 1 cupelbow pasta
  • Salt and black pepper, to taste
  • For serving (optional):
  • A pinch of paprika or red pepper flakes
  • Fresh dill or parsley, chopped
  • A drizzle of extra virgin olive oil

Instructions

  1. 1. Roast the Celery
  2. Preheat your oven to 400°F (200°C).
  3. Place the celery pieces on a baking sheet, drizzle with 1 tablespoon olive oil, and season lightly with salt and pepper.
  4. Roast for 30 minutes, turning halfway through, until the edges are lightly golden and fragrant. Set aside.
  5. 2. Cook the Mushrooms and Potatoes
  6. In a large pot, heat the remaining 1 tablespoon olive oil over medium heat.
  7. Add the sliced mushrooms and cook for 8–10 minutes, stirring occasionally, until they release moisture and begin to brown.
  8. Stir in the diced potatoes, season with salt and pepper, and sprinkle in the dried thyme.
  9. Cook for about 5 minutes, stirring to coat the potatoes in the aromatics.
  10. 3. Simmer the Soup
  11. Pour in the water or vegetable broth, increase the heat to bring it to a boil, then reduce to low.
  12. Simmer uncovered for 20 minutes, or until the potatoes are fork-tender and beginning to break down slightly.
  13. 4. Blend for Creaminess
  14. Once the potatoes are soft, remove about half of the potato mixture with some broth and place it in a blender or food processor.
  15. Add the roasted celery and a few spoonfuls of broth to help blend smoothly.
  16. Blend until creamy, then pour the mixture back into the pot and stir well.
  17. 5. Cook the Pasta
  18. Bring the soup back to a gentle boil.
  19. Add the elbow pasta and cook for 8–10 minutes, or until the pasta is tender but still slightly firm.
  20. Taste and adjust seasoning with more salt and pepper if needed.
  21. 6. Serve and Garnish
  22. Ladle the soup into bowls and garnish with chopped dill or parsley.
  23. Sprinkle lightly with paprika or red pepper flakes for a bit of color and spice.
  24. Finish with a drizzle of extra virgin olive oil and serve hot.
  25. Chef’s Tips
  26. For extra creaminess, add a splash of milk or cream at the end of cooking.
  27. You can replace elbow pasta with orzo, small shells, or even rice.
  28. This soup keeps well in the fridge for up to 3 days — just thin it out with a bit of broth before reheating.
  • Author: Chef mia