This warm and comforting celery leek soup is super easy to make! With fresh leeks and crisp celery, it has a lovely, light flavor that’s just right for any season.
On chilly days, I love whipping this soup up. It’s like a cozy hug in a bowl and perfect with some crusty bread! Give it a try, and your taste buds will thank you! 😊
Ingredients & Substitutions
Celery: Used primarily for its refreshing crunch, celery is a key flavor for this soup. If you find it too strong, you could try using fennel for a sweeter taste or even some chopped green bell pepper for a different twist.
Leeks: Leeks add a mild onion flavor. For a substitute, you can use green onions or shallots, keeping the amounts in mind as they are more potent. Just make sure to wash them well, as dirt likes to hide between the layers!
Onion: Good old yellow or white onions will do the job here. If you’re in a pinch, shallots can also provide that sweet base flavor. For a milder soup, consider using sweet onions.
Broth: Vegetable broth keeps this soup vegetarian, but chicken broth can boost the flavor if that fits your diet. You could also use water, but adding a bit of salt and herbs can enhance the taste.
P potatoes: These add creaminess without dairy. If you’re looking to lighten things up, use cauliflower instead for a low-carb option. Just chop it into similar-sized pieces!
Cream or Milk: Heavy cream makes the soup extra rich. If you want a lighter option, look for half-and-half or even coconut milk for a dairy-free alternative.
How Do I Get Smooth and Creamy Soup Without Grit?
To achieve that perfect smooth texture, blending is key! An immersion blender is fantastic for smooth consistency without transferring hot soup. If using a regular blender, remember to let the soup cool slightly before blending. Always fill the blender no more than halfway and hold the lid down with a kitchen towel for safety.
- Blend until you see a velvety texture without chunks. Don’t rush this process!
- If you want a bit of texture, blend half of the soup and mix it back for a chunkier result.
- When heating again after blending, do it gently to prevent the soup from separating.
Enjoy your soup-making journey, and feel free to make it your own!
How to Make Celery Leek Soup
Ingredients You’ll Need:
Base Ingredients:
- 1 tbsp olive oil, plus extra for drizzling
- 4 large stalks celery, chopped (reserve some leaves if desired for garnish)
- 2 large leeks, white and light green parts only, cleaned and sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
Liquid Ingredients:
- 4 cups vegetable or chicken broth
For Creaminess:
- 2 medium potatoes, peeled and diced
- Optional: ½ cup heavy cream or milk for added creaminess
Seasoning:
- 1 tsp fresh rosemary leaves, chopped (plus a sprig for garnish)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and around 30-35 minutes for cooking. The result is a warm and comforting soup, perfect for any day!
Step-by-Step Instructions:
1. Heat the Olive Oil:
In a large pot, pour in the olive oil and heat it over medium heat. This is the base for your soup, so make sure it’s nice and warm before adding the veggies!
2. Sauté the Vegetables:
Now, add the chopped onion, sliced leeks, and celery to the pot. If you want a nice garnish, hold back a few celery leaves. Sauté everything for about 5-7 minutes, mixing often until the vegetables soften, but be careful not to let them brown.
3. Add Garlic and Rosemary:
Next, add in the minced garlic and chopped rosemary. Stir everything together and let it cook for another 1-2 minutes until you can smell that lovely aroma. Mmm!
4. Pour in Broth and Potatoes:
Time to make it soupy! Add the diced potatoes and pour in the broth. Bring everything to a boil by turning up the heat a bit.
5. Simmer Until Tender:
Once your soup is boiling, reduce the heat to a simmer and cover it. Let it cook for 20-25 minutes. You’re looking for the potatoes and celery to be tender—this will make for a smooth soup.
6. Blend the Soup:
After cooking, remove the pot from the heat. If you have an immersion blender, use it to puree the soup until it’s nice and smooth. If you don’t, carefully transfer the soup in batches to a blender and blend until creamy! Be cautious with hot soup!
7. Optional Creaminess:
If you’d like a richer soup, stir in the heavy cream or milk now. It makes it even more delicious!
8. Season It Up:
Finally, season your soup with salt and freshly ground black pepper to taste. Give it a good stir to mix everything well.
9. Serve and Enjoy:
Serve your soup hot! Drizzle a little olive oil on top and garnish with a sprig of rosemary or those reserved celery leaves for a nice touch. Enjoy your warm and comforting celery leek soup!
Can I Use Different Types of Broth?
Absolutely! You can use either vegetable or chicken broth depending on your dietary preferences. Both will provide delicious flavor, but chicken broth can give it an extra richness. If you don’t have broth, water can be used as a substitute with added seasoning.
Can I Make This Soup Vegan?
Yes! To keep this soup vegan, simply use vegetable broth and skip the heavy cream or milk. Instead, you could add a splash of coconut milk or a non-dairy milk option for creaminess, if desired!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat or in the microwave until hot. If the soup thickens too much after storage, mix in a splash of broth or water when reheating.
Can I Freeze Celery Leek Soup?
Yes, you can freeze the soup! Let it cool completely before transferring it to freezer-safe containers or bags. It’ll last for about 2-3 months. When you’re ready to eat it, thaw it in the fridge overnight and reheat gently on the stove.