Celery leek soup is a warm and comforting dish that combines fresh celery and leeks with a splash of creamy goodness. It’s light yet filling, perfect for any day!
I love how easy it is to whip up a pot of this soup. Just chop, cook, and blend—done! Plus, it makes the house smell amazing. Trust me, you’ll want seconds! 🥄
Key Ingredients & Substitutions
Leeks: Leeks add a mild onion flavor that’s perfect for soups. If you can’t find leeks, you can substitute with sweet onions or scallions. Just remember to adjust the quantity since they can be more pungent than leeks.
Celery: The celery provides a nice crunch and freshness. If celery isn’t available, fennel can be a good alternative for a different flavor or you can skip it altogether and use more leeks.
Vegetable or Chicken Broth: Vegetable broth keeps this soup vegetarian, but chicken broth will add richness. Homemade broth is great if you have it! In a pinch, low-sodium store-bought varieties work too.
Heavy Cream or Crème Fraîche: For a lighter option, consider using half-and-half or a non-dairy milk like almond or oat milk; just keep in mind the flavor will change slightly. Personally, I love crème fraîche for its tanginess and creaminess!
Chives or Green Onions: These provide a fresh finish. If you’re in a pinch, parsley can be used instead. I think adding a squeeze of lemon juice at the end gives a nice contrast too!
How Do I Get the Right Texture When Blending the Soup?
Achieving the perfect creamy texture is all about blending. If you’re using an immersion blender, keep it submerged in the soup while blending to avoid splatter. Blend until smooth, but if you like a few chunks, you can blend less. If using a countertop blender, allow the soup to cool slightly before transferring in batches for safety.
- Blend until creamy, then return to the pot.
- If it’s too thick, adding a little water or broth helps adjust the consistency.
- Always reheat gently after adding cream; avoid boiling to prevent curdling.
How to Make Delicious Celery Leek Soup
Ingredients You’ll Need:
Vegetables:
- 4 large leeks (white and light green parts only), cleaned and sliced
- 6-7 stalks celery, chopped
- 1 medium onion, chopped
Cooking Essentials:
- 3 tablespoons unsalted butter or olive oil
- 4 cups vegetable broth (or chicken broth)
- 1 cup water (optional, to adjust consistency)
For Creaminess:
- 1/2 cup heavy cream or crème fraîche (plus extra for garnish)
Seasoning and Garnish:
- Salt and freshly ground black pepper to taste
- Fresh chives or green onions, finely chopped (for garnish)
- Croutons (for garnish)
- Optional: pinch of red pepper flakes or smoked paprika for garnish
How Much Time Will You Need?
This comforting soup will take you about 15 minutes to prepare and 30 minutes to cook, making it a total of about 45 minutes from start to finish. It’s perfect for a cozy meal at home!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Begin by trimming and cleaning the leeks thoroughly to get rid of any grit. Slice them up and then chop the celery and onion into small pieces. This will help them cook evenly and blend nicely in the soup.
2. Sauté the Vegetables:
In a large pot, melt the butter or heat the olive oil over medium heat. Add the sliced leeks, chopped celery, and onion to the pot. Sauté gently for about 8-10 minutes until the vegetables have softened but not browned. You want them to be sweet and aromatic!
3. Simmer the Soup:
Next, pour in the vegetable broth and bring it to a boil. Once boiling, reduce the heat and let it simmer for about 20-25 minutes. You’re looking for the vegetables to be tender and cooked through.
4. Blend the Soup:
Now it’s time to make the soup creamy! Using an immersion blender, blend the soup until it’s nice and smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend it until smooth, then pour it back into the pot.
5. Add Creaminess:
Stir in the heavy cream or crème fraîche to enrich the soup. If you find the soup a bit too thick, simply add a splash of water or broth to reach your desired consistency.
6. Season to Taste:
Season the soup generously with salt and freshly cracked black pepper. Heat the soup gently over low heat, being careful not to let it boil after adding the cream; this will help keep it silky and delicious.
7. Serve and Garnish:
Now the best part! Serve the soup hot in bowls, garnished with a delightful swirl of extra cream or crème fraîche, a sprinkle of chopped chives or green onions, and crunchy croutons on top. If you’re feeling a bit adventurous, add a pinch of red pepper flakes or smoked paprika for a bit of extra kick!
Enjoy your creamy, comforting Celery Leek Soup!
Can I Use Frozen Leeks or Celery?
Yes, you can use frozen leeks or celery! Just make sure to thaw them first and drain any excess water before adding them to the pot to avoid a watery soup.
How Can I Make This Soup Vegan?
To make this soup vegan, simply substitute the butter with olive oil and use a plant-based cream alternative like coconut cream or cashew cream instead of heavy cream or crème fraîche. The soup will still be rich and creamy!
What If I Don’t Have Croutons for Garnish?
No worries! If you don’t have croutons, you can garnish the soup with toasted bread cubes, nuts, or seeds for a crunchy texture. A sprinkle of toasted pumpkin seeds works wonderfully too!
How Long Does Celery Leek Soup Last in the Fridge?
This soup can be stored in the fridge for up to 3 days. Just make sure to keep it in an airtight container. When reheating, do so gently on the stove or in the microwave, adding a splash of water if it thickens up.
