This recipe was a great jumping off point. I had a bunch of celery I needed to use up, and found this recipe. I halved it, and also added a couple diced potatoes, but pretty much followed it line by line. I did use butter instead of margarine, and made a roux with it and the flour before adding it to the pot. VERY GOOD. Oh ya...I also mushed up the veggies and left them all in. So it isn't a true "cream" soup I suppose, but I hated to waste them.

I added lots of garlic and sauteed all the veggies and garlic in butter instead. After boiling altogether, I pureed all the veggies and added cream instead of milk and flour. It came out delicious!

I used an immersion blender to just puree the vegetables directly in the pot. Without keeping the vegetables in, it seems like it would just be celery-flavored milk! The flavor was good, but I prefer my creamy soups to be a little thicker. I will probably make again though.

Please make the soup per the recipe. It is ABSOLUTELY one of the best soups I've made AS DIRECTED. No extra this, less that, or puree the vegetables . Just like it says. Strain it, and it's beautiful.

I've been trying desperately -- for both nutritional and economic considerations -- to all but eliminate meat from my family's diet. And especially because this soup used all of the same ingredients I've always used when making my "meaty" soups (celery, carrots, onions, pepper, flavored stock, butter flour, etc.) I thought I'd try it. And I'm glad I did. I scaled the recipe to 10 and added a potato (as a thickener). After about 45 minutes, I pureed all of the vegetables. Even with the added potato, the soup was a bit thinner than we would have liked, so I lined all of our bowls with some PepperJack cheese, added a couple of crackers to mine and served my husband's and grown son's over some leftover Barley. Once we adjusted to "all that celery" (but, then again, isn't celery what a cream of celery soup is supposed to taste like?), we all agreed that if this is what it's going to be like being a vegetarian, it's OK by us. (PS: I made half the recipe in my soup pot for "immediate consumption" and tossed the rest of the ingredients into my CrockPot. BY REQUEST, I will be filling all lunch thermoses with this soup and serving it again tomorrow night. Now, THAT's a 5!)

Very delicious. I might have added more than the amount of celery and carrots as I dont have a scale to weigh the amounts. It was thicker than I would have liked because of this. Very yummy and easy too.

Wonderful, wonderful soup!

i thought this was very very good. i did have to make a few changes. i didn't have carrots. so i added some garlic cloves to the mix. after boiling for the 10 minutes, i blended the whole thing. do not strain the celery out. this is probably one of the best homemade cream soups i have made. i used fat free skim milk and it was still very yummy. i would imagine that with whole milk or some cream, it would be even better.

Like what everyone says, this is a really easy recipe to work on. I read as much feedback from other reviewers and made some modifications. - I chopped all my vegetables finely and didn'puree or blend it. I peeled the celery since I don't like the strings. - I didn't add any margarine. - I didn't add any salt as there's already a lot of sodium in the chicken stock. Didn't add in the white pepper either. - For the milk, I put in 50% half-and-half (cold) and mix it with the flour. The remaining 50% of the milk comes from regular milk which I heated according to the recipe. - My soup may be too plain for many but I sure love it and will make it again!

Fabulous! I used the tops and hearts of 2 bunches of celery and I blended the soup to make it creamy. Also used 1% milk to cut calories. I LOVED IT!

Thanks for posting this recipe. Was too cheap to buy cream of celery soup to be used in a sauce for salmon patties. Scaled the recipe down to 4 servings. Reserved the amount needed for the salmon patty sauce and will use the remainder for something else.

I scaled this to 8 servings. Left out the margarine and the milk. Added half a cup of cottage cheese and left in all the vegatables.Pureed in the blender and it was excellent flavour.We love thicker soups, add a little extra stock if you find it too thick-enjoy.

oh la la!!!! Very good, will make it again. I did not use milk but only broth, i did half the recepie, add 1\4 of cup of rice(i had white rice) to thicken the soup and had fresh coriander OMG. Next time will use with milk, but even with chicken broth it is wonderful.

I was pleasantly surprised as I'm not a celery fan but this has become one of my favorite soups.

I haven't used the recipe yet, but will today. I don't want 32 servings so 8 servings modified would have this math. Divided by 4 for 8 servings 3 quarts = 1.5 cups (approx 1 can stock) 3 pound = 6 oz ½ pound = 1 oz 1 Cup = 2 Tbs 1 Tbs = 1/3 Tsp 1 Tsp = 1/8 tsp

We really enjoyed this soup! It was great on Christmas Eve with some appetizers for a light meal before the Christmas day feast. I cut the recipe in half, and cut the vegies by even more and then kept the vegies in the soup. Even my 4yr old liked it. Thank you for posting it!

Mmmmm... This is delicious, I am now just finishing my second bowl :-) I don't have a food processor or a mixer (I'm very young and just starting to live on my own, but been cooking since I was a kid) I am sure it would have been even better if I had it... I just cut the vegetables reallly tiny, but it's great :) thanks!

I started by cutting this recipe in half, as it's huge if you don't. Then I replaced one cup of milk with a cup of cream to thicken it up a bit, and replaced the chicken stock with vegetable broth to make it vegetarian. Like others, I hand blended the vegetables right in the soup instead of removing them. I thought the soup was good, but it didn't really get thick-thick. Also, I wasn't sure of the weight of celery, but for the recipe cut in half I used one full "head" of celery.