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Celery and Leek Soup Recipe

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4.3 from 59 reviews

A comforting and creamy Celery and Leek Soup that combines mild leeks, crisp celery, and tender potatoes in a flavorful vegetable broth. This easy-to-make vegan and dairy-free soup is perfect for a light lunch or starter, delivering a subtle herbal aroma from thyme, parsley, and bay leaves.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 1 large leek, washed and diced
  • 3 celery sticks, diced
  • 2 medium russet potatoes, diced
  • ¼ onion, diced
  • 2 garlic cloves, minced or finely diced

Liquids and Oils

  • 1 tablespoon olive oil
  • 2.5 cups vegetable stock
  • ¼ cup non-dairy milk

Herbs and Spices

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

Instructions

  1. Sauté aromatics: Drizzle the olive oil into a large pot over low heat. Add the diced onion, minced garlic, dried thyme, dried parsley, and bay leaves. Fry gently for 4-5 minutes until the onion softens and the herbs release their fragrance.
  2. Cook vegetables: Add the diced leeks and celery to the pot and cook for a few minutes until they begin to soften. Then add the diced potatoes. Season with a pinch of salt and black pepper. Cook for another 5-7 minutes stirring occasionally. If the potatoes start to stick, add a splash of water to prevent burning.
  3. Add stock and simmer: Pour in the vegetable stock, bring the mixture to a boil, then reduce the heat to low-medium. Stir and let it simmer gently for 18-20 minutes, or until the potatoes are fork-tender.
  4. Finish soup base: Add the non-dairy milk and stir to combine. Remove and discard the bay leaves.
  5. Blend the soup: Use an immersion blender directly in the pot or transfer the soup in batches to a food processor. Blend until smooth and creamy.
  6. Serve: Ladle the soup into bowls. Optionally garnish with fresh herbs of your choice. Serve immediately and enjoy the comforting flavors.

Notes

  • For a stronger herbal flavor, increase the amount of dried thyme and parsley.
  • Always remove bay leaves before blending to avoid bitterness.
  • If the potatoes stick during cooking, add a little water to keep the ingredients from burning.
  • You can substitute vegetable stock with chicken stock, but this will make the soup non-vegan.
  • Nutritional values are estimated and may vary depending on specific ingredient brands and preparation methods.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Lunch, Soup
  • Method: Stovetop
  • Cuisine: American, British
  • Diet: Vegan

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