I’m sharing a leek and vegetable soup made with celery, potato, garlic and herbs that turns pantry staples into a simple, light spring lunch using only one pot.

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I never expected such a humble bowl to steal the afternoon. The leeks melt into a quiet sweetness, and potato gives it real, believable body so a spoonful actually lingers.

It’s fresh enough for a spring lunch, but has that slightly grown up thing I’d serve when friends stop by. I call it my Leek And Vegetable Soup, a simple name for a recipe full of little surprises that make you wonder how something so easy can taste so layered.

Try it once, and you might find yourself craving it on random weekdays.

Ingredients

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Leeks add mild, oniony sweetness, fiber, vitamin K; gentle comforting base flavor.
Celery brings fresh, grassy bite, lots of water and fiber, low calories.
Potato makes its creamy and filling, starch gives body and slow carbs.
Carrots add subtle sweetness, beta carotene and fiber, brightens color.
Garlic gives savory depth, allicin aroma, a little bite when cooked.
Butter or olive oil adds richness and fat, helps carry flavors, satisfying.
Lemon juice brightens and lifts, adds gentle acidity, lessens heaviness.
Parsley adds fresh herb notes, vitamin C, a clean finish, little bitter.
Cream or yogurt makes silky texture, adds some protein and tang if used.

Ingredient Quantities

2 tbsp unsalted butter or extra virgin olive oil

1 medium yellow onion, roughly chopped

3 large leeks, white and light green parts only, sliced (about 2 cups)

4 to 5 celery stalks, sliced (about 2 cups)

2 medium carrots peeled and chopped

1 lb (450 g) Yukon Gold or russet potato peeled and diced

3 cloves garlic minced

4 cups (1 L) low sodium vegetable or chicken stock

1 tsp fresh thyme leaves or 1/2 tsp dried thyme

1 bay leaf (optional)

1 tsp kosher salt plus more to taste

1/4 tsp freshly ground black pepper plus more to taste

2 tbsp chopped fresh parsley

2 tbsp heavy cream or plain Greek yogurt (optional)

Juice of 1/2 lemon (optional)

How to Make this

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1. Trim and slice the leeks (white and light green only), then spread them in a bowl of cold water, swish to remove grit and lift them out with a slotted spoon; roughly chop the onion, celery, carrots and potato, mince the garlic.

2. Heat 2 tbsp unsalted butter or extra virgin olive oil in a large pot over medium heat until shimmering, add the onion and cook 3 to 4 minutes until soft and slightly translucent.

3. Add the sliced leeks, 4 to 5 sliced celery stalks and chopped carrots, stir and cook another 5 to 7 minutes until the vegetables are softened, scraping any brown bits from the bottom.

4. Stir in the diced potato and minced garlic, cook 1 minute until fragrant, then add 4 cups low sodium vegetable or chicken stock, 1 tsp fresh thyme (or 1/2 tsp dried), and the bay leaf if using.

5. Bring to a gentle simmer, reduce heat to medium-low, cover partially and cook 15 to 20 minutes until the potato is very tender.

6. Remove the bay leaf, taste and add 1 tsp kosher salt and 1/4 tsp freshly ground black pepper, then either use an immersion blender to purée until smooth or transfer in batches to a blender, venting the lid and holding it with a towel.

7. If you want it extra silky, pass the soup through a fine-mesh sieve, otherwise leave it a bit chunky for texture; adjust thickness with a splash more stock or water if needed.

8. Off the heat stir in 2 tbsp heavy cream or plain Greek yogurt if using (don’t boil after adding yogurt), and the juice of 1/2 lemon if you like brightness; taste and add more salt or pepper as needed.

9. Ladle into bowls, sprinkle 2 tbsp chopped fresh parsley on top and serve warm.

Equipment Needed

1. Large heavy bottomed pot, about 6 to 8 quart, for cooking the soup
2. Cutting board
3. Sharp chef knife for trimming leeks and chopping veg
4. Vegetable peeler
5. Slotted spoon to lift the leeks out of the water
6. Wooden spoon or heatproof spatula for stirring and scraping the pot
7. Measuring cups and spoons
8. Immersion blender or regular countertop blender (vent the lid and hold with a towel)
9. Fine mesh sieve for an extra silky finish, plus a kitchen towel for holding hot lids and wiping spills, dont forget it

FAQ

What can I use instead of heavy cream for a dairy free version? You can swap the heavy cream for full fat coconut milk, cashew cream, or just skip it and add a splash more stock, it still tastes great, and Greek yogurt can be used if you tolerate dairy.

How do I clean leeks properly so there is no grit? Slice the white and light green parts, then put them in a bowl of cold water and swish them around, the dirt falls to the bottom, lift the leeks out with a slotted spoon and drain, quick and easy.

Can I make this ahead, store or freeze it? Yes, keep in the fridge for 3 to 4 days in an airtight container, or freeze for up to 3 months, thaw overnight in the fridge and reheat gently on the stove, you may need to add a bit of stock if it thickens.

How do I get a silky smooth texture? Use an immersion blender right in the pot or blend in batches in a countertop blender, strain through a fine mesh if you want extra silkiness, but don't overblend or it can get gluey from the potatoes.

My soup is too thin or too thick, how do I fix it? Too thin: simmer uncovered to reduce and concentrate flavors or add a diced potato and cook until soft then blend. Too thick: stir in warm stock or water a little at a time until you like the consistency.

Any tips for seasoning and brightening the flavor? Taste as you go, add salt near the end so you don't overdo it, finish with lemon juice to brighten the soup and a splash of cream or yogurt for richness, chopped parsley adds a fresh note.

Celery Leek Soup Recipe Substitutions and Variations

2 tbsp unsalted butter or extra virgin olive oil → Ghee or a neutral oil (avocado, canola) in the same amount, ghee gives a nuttier note and handles higher heat better.
3 large leeks (white and light green parts) → 1 large sweet onion plus 3 green onions (white parts) or about 6 shallots, chop to equal volume; will be a bit sharper or sweeter but works the same when softened.
1 lb Yukon Gold or russet potato → 1 small head cauliflower (about 4 cups florets) for a lower carb, creamy result when blended, or 1 lb sweet potato for a sweeter, earthier soup.
2 tbsp heavy cream or plain Greek yogurt → 1/3 cup full fat canned coconut milk for dairy free creaminess, or 2 tbsp milk + 1 tbsp butter for a quick richer swap, or 1/4 cup silken tofu blended for a neutral, protein boost.

Pro Tips

– Clean the leeks well then dry them: slice, soak, swish, and lift them out with a slotted spoon so all the grit stays in the bowl. Save the dark green parts for making stock or freeze them for later, dont throw them away.

– Slow-cook the onions and leeks till they get soft and a little golden, not rushed on high heat. A tiny pinch of sugar helps them brown if your pan is stubborn, and scraping those brown bits adds big flavor.

– If you want the soup ultra silky, blend while hot in small batches and then push it through a fine mesh sieve. If it gets too thick chill or a splash of hot stock (or the potato cooking water) will loosen it up. And when you add yogurt or cream, temper it first with a little hot soup so it wont split.

– Taste as you go and wait to add most of the salt until the end, potatoes soak it up. Finish with lemon juice for brightness and a drizzle of olive oil or crunchy fried leeks for contrast, they make it taste restaurant-level.

Celery Leek Soup Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m sharing a leek and vegetable soup made with celery, potato, garlic and herbs that turns pantry staples into a simple, light spring lunch using only one pot.

Servings

servings

Calories

249

kcal

Equipment: 1. Large heavy bottomed pot, about 6 to 8 quart, for cooking the soup
2. Cutting board
3. Sharp chef knife for trimming leeks and chopping veg
4. Vegetable peeler
5. Slotted spoon to lift the leeks out of the water
6. Wooden spoon or heatproof spatula for stirring and scraping the pot
7. Measuring cups and spoons
8. Immersion blender or regular countertop blender (vent the lid and hold with a towel)
9. Fine mesh sieve for an extra silky finish, plus a kitchen towel for holding hot lids and wiping spills, dont forget it

Ingredients

2 tbsp unsalted butter or extra virgin olive oil
1 medium yellow onion, roughly chopped
3 large leeks, white and light green parts only, sliced (about 2 cups)
4 to 5 celery stalks, sliced (about 2 cups)
2 medium carrots peeled and chopped
1 lb (450 g) Yukon Gold or russet potato peeled and diced
3 cloves garlic minced
4 cups (1 L) low sodium vegetable or chicken stock
1 tsp fresh thyme leaves or 1/2 tsp dried thyme
1 bay leaf (optional)
1 tsp kosher salt plus more to taste
1/4 tsp freshly ground black pepper plus more to taste
2 tbsp chopped fresh parsley
2 tbsp heavy cream or plain Greek yogurt (optional)
Juice of 1/2 lemon (optional)

Directions

Trim and slice the leeks (white and light green only), then spread them in a bowl of cold water, swish to remove grit and lift them out with a slotted spoon; roughly chop the onion, celery, carrots and potato, mince the garlic.
Heat 2 tbsp unsalted butter or extra virgin olive oil in a large pot over medium heat until shimmering, add the onion and cook 3 to 4 minutes until soft and slightly translucent.
Add the sliced leeks, 4 to 5 sliced celery stalks and chopped carrots, stir and cook another 5 to 7 minutes until the vegetables are softened, scraping any brown bits from the bottom.
Stir in the diced potato and minced garlic, cook 1 minute until fragrant, then add 4 cups low sodium vegetable or chicken stock, 1 tsp fresh thyme (or 1/2 tsp dried), and the bay leaf if using.
Bring to a gentle simmer, reduce heat to medium-low, cover partially and cook 15 to 20 minutes until the potato is very tender.
Remove the bay leaf, taste and add 1 tsp kosher salt and 1/4 tsp freshly ground black pepper, then either use an immersion blender to purée until smooth or transfer in batches to a blender, venting the lid and holding it with a towel.
If you want it extra silky, pass the soup through a fine-mesh sieve, otherwise leave it a bit chunky for texture; adjust thickness with a splash more stock or water if needed.
Off the heat stir in 2 tbsp heavy cream or plain Greek yogurt if using (don't boil after adding yogurt), and the juice of 1/2 lemon if you like brightness; taste and add more salt or pepper as needed.
Ladle into bowls, sprinkle 2 tbsp chopped fresh parsley on top and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.