If you are looking for a comforting and nourishing bowl of green goodness, this Celery and Leek Soup Recipe is sure to become your new favorite. The vibrant freshness of celery and the subtle sweetness of leek come together beautifully, creating a smooth and satisfying soup that feels both light and hearty at the same time. Perfect as a starter or a wholesome lunch, this soup warms you up with simple ingredients that meld into a rich, velvety texture with herbal notes that will keep you coming back for more.

Ingredients You’ll Need

A close-up view inside a shiny silver pot filled with pieces of light green and white chopped leek layered evenly, with visible small cucumber seeds mixed throughout and a single dried bay leaf resting on top near the edge. The pot is placed on a stove with a white marbled surface, and the handle of the pot is seen extending to the right side. The colors are fresh and natural, showing the soft texture of the vegetables and the smooth reflective metal of the pot. photo taken with an iphone --ar 4:5 --v 7

The magic of this soup shines because of its simplicity. Every single ingredient plays an important role in balancing texture, flavor, and color to make this Celery and Leek Soup Recipe truly special. From the aromatic herbs to the creamy potatoes, each component adds a layer of comfort and freshness.

1 tbsp olive oil: Provides a fragrant base for sautéing and a subtle richness to the soup.
1 large leek (washed, diced): The star vegetable giving a mild, sweet onion flavor and lovely texture.
3 celery sticks (diced): Adds a crisp freshness and light earthiness that balances the creaminess.
2 medium russet potatoes (diced): Give body and creaminess when blended, making the soup velvety smooth.
1/4 onion (diced): Builds a savory foundation and complements the leek’s sweetness.
2 garlic cloves (minced or finely diced): Bring a gentle aromatic punch without overpowering.
2.5 cups vegetable stock: Essential for depth of flavor and to create the perfect soup consistency.
1 tsp dried thyme: Adds a subtle herbal note that enhances the overall flavor profile.
1 tsp dried parsley: Brightens the dish with its fresh, slightly peppery taste.
2 bay leaves: Offer an earthy, warming layer of flavor that infuses as the soup simmers.
1/4 cup non-dairy milk: Keeps this recipe creamy while making it suitable for dairy-free diets.
Pinch salt: Balances and enhances all the flavors in the soup.
Pinch black pepper: Adds a gentle heat and sharpness to finish the seasoning.

How to Make Celery and Leek Soup Recipe

Step 1: Sauté the Aromatics

Begin by drizzling olive oil into your pot and gently cooking the onion, garlic, and herbs on low heat. This slow sauté softens the onion and helps the garlic release its flavor without burning. The dried thyme, parsley, and bay leaves slowly infuse the oil, building a fragrant foundation for the soup.

Step 2: Add Leeks, Celery, and Potatoes

Next, introduce the diced leeks and celery to the pot, letting them cook with the aromatics for a few minutes. Add the diced potatoes and season with salt and black pepper. This step marries all the vegetable flavors together and allows the starch from potatoes to start softening. If the mixture begins to stick to the pot, a splash of water keeps everything moving gently.

Step 3: Simmer in Vegetable Stock

Pour in the vegetable stock and bring the soup to a boil, then reduce to a gentle simmer. Cooking for 18-20 minutes, until the potatoes are fork-tender, lets all the ingredients’ flavors mingle into one rich, hearty broth. This slow simmer is key for extracting the full, mellow sweetness of leeks and celery.

Step 4: Finish with Non-Dairy Milk and Blend

Stir in the non-dairy milk to add silkiness and a touch of creaminess without using dairy. Remove the bay leaves and either use an immersion blender or work in batches with a food processor to create a smooth, luscious texture that feels indulgent yet light on the palate.

Step 5: Serve and Enjoy

Ladle your gorgeous green soup into bowls and get ready to savor it immediately. The warmth and gentle flavors of this Celery and Leek Soup Recipe will bring cozy satisfaction to any meal.

How to Serve Celery and Leek Soup Recipe

A white bowl filled with thick pale green soup, with small chunks visible inside. On top, there is a drizzle of golden olive oil and small green herb sprigs scattered around. The bowl sits on a light blue cloth, with a silver ornate spoon positioned on the edge of the cloth. In the background, there is a small white marble bowl with more herbs. The surface is white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh herbs like parsley or chives adds a vibrant pop of color and an extra layer of flavor. For a special touch, a few crunchy toasted seeds or a drizzle of good-quality olive oil can elevate the presentation and taste.

Side Dishes

This soup pairs wonderfully with rustic crusty bread for dipping, or a light green salad dressed simply with lemon and olive oil to complement the soup’s fresh flavors. For those wanting a hearty meal, a grilled cheese sandwich with sharp cheddar makes a nostalgic and satisfying combo.

Creative Ways to Present

Serve the Celery and Leek Soup Recipe in mini espresso cups as an elegant appetizer for dinner parties, or pour into wide bowls topped with crumbled crispy bacon for a twist. Adding a swirl of pesto or a dollop of non-dairy yogurt gives extra visual interest and flavor complexity.

Make Ahead and Storage

Storing Leftovers

The soup keeps beautifully covered in the refrigerator for up to three days. Since it thickens over time, just stir gently before reheating and add a splash of water or non-dairy milk if needed to bring back the perfect silky consistency.

Freezing

This Celery and Leek Soup Recipe freezes exceptionally well. Portion into airtight containers or freezer bags and store for up to three months. Thaw overnight in the fridge before reheating gently on the stove to preserve the delicate flavors and texture.

Reheating

Reheat the soup slowly in a saucepan over low to medium heat, stirring occasionally. To refresh the creamy texture, stir in a little more non-dairy milk or vegetable stock as it warms. Avoid boiling once reheated to keep the flavors fresh and vibrant.

FAQs

Can I use regular milk instead of non-dairy milk?

Absolutely, regular milk or cream can be used if you prefer, which will make the soup creamier and richer, but non-dairy milk keeps it light and suitable for dairy-free diets without compromising taste.

Is celery and leek soup good for kids?

Yes, it’s mild and creamy, which many kids enjoy. The gentle flavors of leek and celery are usually well accepted, and blending it smooth helps if kids are picky about texture.

What can I substitute if I don’t have dried herbs?

Fresh thyme and parsley can be used instead, just add them later in the cooking process to keep their flavors bright. If you don’t have fresh herbs, a pinch of Italian seasoning works well too.

Can I make this soup in a slow cooker?

You certainly can! Start by sautéing the aromatics on the stove, then add all ingredients (except milk) to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Stir in the non-dairy milk before blending and serving.

How can I make the soup thicker or thinner?

For a thicker soup, add a bit more potato or reduce the stock slightly. To thin it out, simply stir in more vegetable stock or non-dairy milk to reach your preferred consistency.

Final Thoughts

I cannot recommend this Celery and Leek Soup Recipe enough for anyone craving a cozy, simple soup that delivers fresh, layered flavors in every spoonful. It’s easy to make, extraordinarily satisfying, and always a crowd-pleaser. Trust me, once you try it, you’ll want to keep it in your weekly rotation for those chilly days or whenever you need a little soup love.