This creamy celery leek soup is a warm hug in a bowl! With fresh leeks and crunchy celery, it’s simple and comforting.
If you ask me, there’s nothing like a bowl of this soup on a chilly day! I love topping it with some crunchy croutons for that extra crunch. Yum!
Key Ingredients & Substitutions
Leeks: These give the soup a wonderful mild onion flavor. If leeks aren’t available, chopped green onions or shallots can work, but they will change the taste slightly.
Celery: Celery adds crunch and earthy flavors. You can substitute with sliced fennel for a slightly different flavor, or even use more leeks if you’re a fan!
Potatoes: Using potatoes adds creaminess to the soup. If you want to keep it lighter, feel free to skip them. Sweet potatoes are also a nice alternative if you want a hint of sweetness.
Broth: Vegetable broth is great for a veggie-friendly soup, but chicken broth gives it a richer flavor. Use whichever you have on hand.
Cream: If you’re opting for a lighter version, you can use milk or a plant-based milk instead of heavy cream. Greek yogurt is another great substitute for cream, providing creaminess and a bit of tang.
How Can I Get My Vegetables Perfectly Soft in the Soup?
Softening your vegetables is crucial for a delicious soup. Start by sautéing the leeks, celery, and onion gently to unlock their flavors. Here’s how to do it:
- Heat your pot over medium heat with olive oil or butter.
- Add chopped leeks, celery, and onion. Stir often for about 5-7 minutes until they’re soft and just starting to become translucent, but not browned.
- Cooking them low and slow is the key! This brings out their natural sweetness.
Lastly, when adding the potatoes and broth, don’t rush the simmering process. Let them cook together for 20-25 minutes so everything gets tender and blends harmoniously when pureed.
How to Make Delicious Celery Leek Soup?
Ingredients You’ll Need:
Base Ingredients:
- 1 tablespoon olive oil or butter
- 3 large leeks (white and light green parts), cleaned and chopped
- 4 celery stalks, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
For the Soup:
- 4 cups vegetable broth or chicken broth
- 2 medium potatoes, peeled and diced (optional, for creaminess)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup heavy cream or sour cream (optional for extra creaminess)
For Garnish:
- Fresh chives or parsley, chopped
- Diced celery or leek tops
How Much Time Will You Need?
This delicious soup comes together in about 10 minutes of preparation and 30-35 minutes of cooking time. So, in total, you’re looking at just under an hour to enjoy this creamy and flavorful treat!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the olive oil or butter in a large pot over medium heat. Once hot, add the chopped leeks, celery, and onion. Sauté them for about 5-7 minutes. You want them to be softened but not browned, which keeps the flavor just right!
2. Add Garlic:
Stir in the minced garlic and cook for another minute, allowing the wonderful aroma to fill your kitchen. Just be careful not to let it burn!
3. Simmer with Broth and Potatoes:
If you’re using potatoes, add the diced ones into the pot along with the broth. Bring the mixture to a boil. Reduce the heat to a gentle simmer and let it cook for 20-25 minutes until all the vegetables are tender.
4. Blend the Soup:
To achieve that creamy texture, use an immersion blender to carefully puree the soup until it’s smooth. If you don’t have one, you can transfer the soup in batches to a countertop blender, blend until smooth, and then return it to the pot.
5. Add Cream and Season:
If you’d like to enrich your soup further, stir in the heavy cream or sour cream now. Then, season with salt and freshly ground black pepper to taste.
6. Serve and Garnish:
Gently reheat the soup if needed and ladle it into bowls. Finish off with a sprinkle of fresh chives or parsley, and add some diced celery or leek tops for garnish. Serve hot with crusty bread for a lovely meal!
Can I Use Vegetable Broth Instead of Chicken Broth?
Absolutely! Vegetable broth is a great alternative and keeps the soup vegetarian-friendly while still providing plenty of flavor. Feel free to use whichever broth you prefer.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can use milk or a plant-based milk like almond or oat milk. Greek yogurt is also a fantastic substitute that adds creaminess and a bit of tang without the extra fat.
How Long Will Leftovers Last In The Fridge?
Leftover celery leek soup will stay fresh in an airtight container in the fridge for up to 3 days. Just be sure to reheat it gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Freeze This Soup?
Yes, you can freeze celery leek soup! Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw it overnight in the fridge before reheating.
