If you’ve ever found yourself staring at a half head of celery in your fridge wondering, “What the heck am I going to do with this?”—this recipe is for you. This creamy celery and potato soup is a mash-up of my 5 ingredient recipes and my “What the Heck” series, making it easy, delicious, and a great way to use veggies you already have on hand. The mild but unmistakable flavor of cooked celery shines in this simple dish, with the Spanish chorizo serving as the main flavor agent. The chorizo, which is packed with garlic and paprika, adds a smoky depth to the soup. If you can’t find chorizo, crispy bacon bits work as a tasty substitute.

This soup can be pureed smooth or left a bit chunky—choose your preference. It’s an ideal dish for when you’re looking to make the most of your pantry and fridge staples.

Table of Contents

• Ingredients you will need for this Creamy Celery and Potato Soup with Chorizo
• How to make this Creamy Celery and Potato Soup
• Tips and tricks to make the best Celery and Potato Soup
• FAQ

Ingredients you will need for this Creamy Celery and Potato Soup with Chorizo

This simple soup requires only five main ingredients:

• 1 cup diced Spanish chorizo
• 1 cooking onion, diced
• ½ head of celery (about 8 stalks), sliced
• 2 Yukon Gold potatoes, peeled and diced
• 3 cups chicken stock
• Salt and pepper to taste

How to make this Creamy Celery and Potato Soup with Chorizo

Follow these easy steps to create a comforting and flavorful soup:

1. Cook the Chorizo: Place a pot over medium heat and add the diced chorizo. Cook until the chorizo releases its oil and becomes crispy, about 5-7 minutes. Remove the crispy chorizo and set it aside, leaving the colorful oil in the pot.
2. Sauté the Vegetables: To the same pot, add the diced onion and sliced celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables are soft and translucent.
3. Add Potatoes and Stock: Stir in the diced potatoes and pour in the chicken stock. Bring the mixture to a simmer, then cover and cook for about 15 minutes, or until the vegetables are tender.
4. Puree the Soup: Remove the pot from heat and use a hand blender (or regular blender) to puree the soup until it reaches your desired consistency. For a creamier soup, blend until smooth; for a heartier texture, leave it slightly chunky.
5. Finish and Serve: Taste the soup and add salt and pepper as needed. Stir in three-quarters of the crispy chorizo. Ladle the soup into bowls and garnish with the remaining chorizo for an added crunch.

Tips and tricks to make the best Celery and Potato Soup

• Choose your chorizo: Spanish chorizo is ideal for its smoky, garlicky flavor. If unavailable, bacon or pancetta make great substitutes.
• Use Yukon Gold potatoes: These potatoes lend a creamy texture to the soup without needing heavy cream.
• Blend to your liking: Whether you prefer a smooth, silky soup or a chunkier texture, adjust the blending to suit your taste.

FAQ

Can I make this soup ahead of time?

Yes, this soup stores well in the refrigerator for up to 3 days. Reheat it gently on the stovetop, adding a bit of extra stock if needed.

Can I freeze this soup?

Absolutely! Let the soup cool completely, then store it in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.

Can I use another type of sausage?

If you don’t have Spanish chorizo, try using smoked sausage or kielbasa. You’ll get a similar smoky flavor.

How can I make this vegetarian?

To make a vegetarian version, omit the chorizo and replace the chicken stock with vegetable stock. You can top the soup with crispy fried onions or toasted breadcrumbs for added texture.

And that’s it for this Creamy Celery and Potato Soup with Chorizo! If you make it, please tag me on Pinterest or Instagram so I can see! And if you’re a fan of simple yet flavorful soups, check out my other 5 ingredient recipes here. Feel free to leave any questions, comments, or reviews! I’d love to hear from you.

Creamy Celery and Potato Soup with Chorizo

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If you’ve ever had a half head of celery hanging out in your crisper begging to be used, this recipe is for you. It’s a mash-up of my 5 ingredient recipes and a “what the heck am I going to do with this?” series.  It’s simple and delicious and makes use out of veggies you probably already have hanging out in your kitchen. I love celery, especially when it’s cooked down into a delicious soup;The flavour is mild but unmistakable.   In keeping with the 5 ingredient theme, the main flavor agent here is the chorizo.  The one I recommend for this recipe is the spanish variety. It is salami-like and chock-full of all kinds of flavors like garlic and paprika.  Often you can find it in both hot and mild – so choose your own adventure.  If you can’t find chorizo at all, feel free to substitute cooked off bacon that has been crumbled into bits. I love this soup pureed and you can use either a hand blender or a countertop blender.  Puree it as smooth or chunky as you like. 

• Author: Andrea Buckett

Ingredients

1 cup diced chorizo 1 cooking onion diced 1/2 head of celery (a bout 8 stalks), sliced 2 yukon gold potatoes, peeled and diced 3 cups of chicken stock Salt and pepper to taste

Instructions

1. Place a pot over medium heat and add the diced chorizo. Cook the chorizo until it has released some of the oil into the pan and is crispy. Remove the cooked chorizo to a plate, leaving the colorful oil behind. 

2. To the pot add the onion and celery. Cook for 6-8 minutes until the vegetables are soft and translucent. 

3. Add in the potatoes. Pour in the chicken stock. Bring to a simmer. Cover and cook for 15 minutes or until the vegetables are tender. Remove from the heat. Use a hand blender (or regular blender) to puree the soup to your desired consistency. Taste and add salt and pepper to taste. 

4. Stir in three quarters of the crispy chorizo. 

5. Serve in bowls and top with extra chorizo.