I use this soup in Tater Tot Casserole. I make a batch and freeze it into 1 to 1 1/4 cup portions (the size of 1 can of soup) so that I have it on hand. It’s surprisingly simple to make your own copycat versions of canned soups at home. It just takes a few ingredients, most of which you likely already have on hand!
For this recipe, start by melting the butter in a saucepan over medium heat. Then add the veggies and cook, about 5 minutes, until softened. Next, you will add in the flour and stir to combine well. Cook this mixture for 1-2 minutes.
Pour in the liquid and cook, stirring, until thickened. That’s it! See, not too hard!
Cream of Celery Soup
Ingredients
1/4 cup butter
1 cup celery finely diced
1/2 yellow onion
1 clove garlic
1/2 teaspoon Kosher salt
1/4 cracked black pepper
1/4 cup flour
1/2 cup evaporated milk
1/2 cup chicken broth
Instructions
Melt the butter in a saucepan over medium heat. Add the onion, celery, garlic, salt and pepper. Cook, stirring occasionally, for about 5 minutes, until the veggies soften. Add in the flour and stir or whisk to combine well. Cook, stirring, for about 1-2 minutes, until the mixture is a light golden brown. Add in the evaporated milk and chicken broth and cook, stirring, until thickened.
Notes
This recipe replaces 2 cans of cream of celery soup.