Condensed Cream of Celery Soup

4.8 from 5 reviews




  1. Melt butter in large frying pan or stock pot over medium high heat.
  2. While butter is melting, finely chop celery.
  3. Add celery, salt, and pepper and cook until soft, approximately 5-7 minutes.
  4. When celery is soft, whisk in cornstarch.
  5. Add 1 cup milk at a time, whisking constantly until thick.
  6. Refrigerate until using. Keeps in refrigerator 3-5 days.


  1. This last part takes about 5 minutes and the soup will have a thick soup-like texture. As it cools it will thicken up more.
  2. Use 1 ¼ cups of homemade cream of celery soup per 10.5 ounce called for in recipes.