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Celery and Leek Soup Recipe

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3.8 from 9 reviews

This creamy Celery and Leek Soup is a comforting, nutritious dish perfect for any season. Made with fresh leeks, celery, potatoes, and fragrant herbs, it’s blended to a smooth consistency and enriched with non-dairy milk for a dairy-free, flavorful experience. Ideal for lunch or a light dinner and easy to prepare in just 35 minutes.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: European
  • Diet: Vegan

Ingredients

Vegetables and Aromatics

  • 1 large leek (washed, diced)
  • 3 celery sticks (diced)
  • 2 medium russet potatoes (diced)
  • 1/4 onion (diced)
  • 2 garlic cloves (minced or finely diced)

Seasonings and Herbs

  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 2 bay leaves
  • Pinch salt
  • Pinch black pepper

Liquids

  • 1 tbsp olive oil
  • 2.5 cups vegetable stock
  • 1/4 cup non-dairy milk

Instructions

  1. Sauté Aromatics: Drizzle the olive oil into a pot and add the diced onion, minced garlic, dried thyme, dried parsley, and bay leaves. Fry on low heat for 4-5 minutes until the onion softens, releasing its aroma.
  2. Add Vegetables: Stir in the diced leek and celery, cooking for a few minutes. Then add the diced potatoes. Season with salt and black pepper. Cook for 5-7 minutes, adding a splash of water if the potatoes begin to stick to the pot.
  3. Simmer Soup: Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low-medium and simmer for 18-20 minutes, or until the potatoes are fork tender. Stir occasionally to prevent sticking.
  4. Blend the Soup: Remove the bay leaves from the pot. Add the non-dairy milk and stir well. Use an immersion blender directly in the pot or transfer the soup in batches to a food processor or blender. Blend until the soup reaches a smooth, creamy consistency.
  5. Serve: Ladle the soup into bowls, garnish with fresh herbs if desired, and serve immediately while warm. Enjoy your wholesome and comforting celery and leek soup!

Notes

  • For a richer flavor, you can sauté the vegetables a bit longer until lightly caramelized before adding the stock.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Add a squeeze of lemon juice or a splash of white wine vinegar before serving to brighten the flavors.
  • Use gluten-free vegetable stock if needed to keep the recipe gluten-free.
  • The non-dairy milk can be almond, oat, soy, or any preferred plant-based milk.

Find it online: https://cheftinaskitchen.com/celery-and-leek-soup-recipe/