1-First Step: Begin by gathering all your ingredients. Finely chop the yellow onion until you have approximately 1 cup. For the celery, you’ll need about 5 large ribs of celery, chopped very finely. This ensures the celery cooks evenly and becomes tender throughout the soup. Mince one large clove of garlic, and measure out your flour, salt, sugar, and pepper. Having everything ready before you start cooking makes the process much smoother.

2-Second Step: Choose the right pot for cooking. A Dutch oven is ideal because its thick walls distribute heat evenly, preventing hot spots that could scorch the soup. If you don’t have a Dutch oven, any heavy-bottomed pot or stockpot will work well. The key is to have a vessel that maintains consistent heat throughout the cooking process.

3-Third Step: Place your pot over medium-high heat and add the 1/4 cup of butter. Allow it to melt completely, watching carefully so it doesn’t brown. Once melted, add the chopped onion, celery, and garlic. Cook these vegetables, stirring occasionally, until they become soft and translucent. This usually takes about 5-7 minutes. You’ll notice the vegetables becoming fragrant and slightly glossy as they cook in the butter.

4-Fourth Step: Once the vegetables are softened, sprinkle in the 1/3 cup of all-purpose flour. Stir continuously to coat the vegetables evenly with the flour. Cook this mixture for an additional minute, stirring constantly. This step is crucial because it cooks out the raw flour taste and helps create a smooth base for the soup’s consistency. The mixture will become slightly pasty, which is exactly what you want.

5-Fifth Step: Slowly pour in the 1 1/2 cups of chicken broth while stirring continuously. It’s important to add the liquid gradually to prevent lumps from forming. Use a whisk or a wooden spoon to stir until the mixture is completely smooth. Next, add the 1 1/2 cups of whole milk (or the 3/4 cup milk and 3/4 cup cream mixture if you prefer a richer flavor). Continue stirring until everything is well combined and the mixture is smooth.

6-Sixth Step: Increase the heat to bring the mixture to a gentle simmer. Once it begins to bubble slightly around the edges, reduce the heat to medium. Add the 1 teaspoon salt, 1/2 teaspoon sugar, and 1/8 teaspoon freshly ground pepper. These seasonings are essential for bringing out the natural flavors of the celery and creating a balanced taste profile. Simmer the soup uncovered for 15 minutes, stirring occasionally to prevent sticking or scorching.

7-Seventh Step: After simmering for 15 minutes, taste the soup and adjust the seasoning if necessary. You might want to add a pinch more salt or pepper depending on your preference. The soup should now have a velvety consistency and a rich, creamy appearance. If you prefer a completely smooth texture, you can use an immersion blender to puree the soup, though this is optional as many people enjoy the small pieces of tender celery in the soup.

8-Final Step: Remove the soup from the heat and let it cool for a few minutes before serving. This allows the flavors to meld together slightly and prevents the soup from being too hot when served. You can enjoy this cream of celery soup as is, or use it as a substitute for canned condensed cream of celery soup in your favorite recipes. The recipe yields about the equivalent of two cans of prepared condensed soup, making it perfect for casseroles or other dishes that call for this ingredient.