Leek Celery Soup with Potatoes
Leek Celery soup with its creamy potatoes, aromatic leeks, and crisp celery, this soup offers a delicious balance of flavors and textures. Perfect for a cozy dinner or a light lunch, this dish is both nourishing and satisfying.
If you are looking for a tasteful soup recipe that is on the low side with calories then this Leek and Celery Soup recipe is for you. It calls for few ingredients that are almost a staple in most household. If you try and love this potato leek celery soup then I am almost certain you will love my kale and mushroom soup, definitely worth a try.
It is an easy to follow recipe even teenagers or someone who hardly ever cooks can follow and serve a super impressive bowl of soup. When I test and develop recipes I always take not of what went wrong in my first try and what I did to improve the second and third time, and all those notes I share them with you down below so that you can get it right with your first attempt.
Ingredients
Detailed quantities are on the recipe card at the bottom of this post.
- Leek
- Celery
- Potatoes
- Onion
- Olive oil
- Chicken broth
How to make Leek Celery Soup with Potatoes
- Chop the onion and celery then sauté them with olive oil in a deep saucepan.
- Meanwhile, peel and chop the potatoes as well as the leek then once the onions are translucent you can add them to the pot.
- Add 2 cups of broth and a cup of water. Season with your favorite spices and herbs then let the soup cook for 15 to 20 minutes.
- Do a taste test and adjust seasoning if needed the serve and enjoy!
Tips & mistakes to avoid for beginner cooks
- If you decide to use store-bought broth like me, please do a taste test before you add seasoning that contains salt because broths are salty on their own unless you bought a low-sodium one.
- If for some reason the liquid content is too much in the pot or you would just like to thicken the soup, you can thicken it with a cornstarch slurry. Depending on the situation on hand its a great idea to start with 1 tablespoon of cornstarch to 2 tablespoon of water ratio. Another way since the soup has potatoes, you can mash a few of the potatoes in the pot.
- It can easily be made vegan to accommodate vegan friends and family by using vegetable broth.
- If you want a smooth texture soup you can blend it but do not blend on high speed cause blended potatoes can be slightly slimy.
- While I was testing and trying to perfect this recipe, I tried to sauté the leeks with the onions and celery but I found that they burn quickly so hence I added them once there was broth in the pot.
More Easy Soup recipes to add to your rotation
How to store and reheat leftover soup
If you have any leftovers, you can freeze the soup in an air-tight container or zip lock bag and it will be good for up to 3 months in the freezer or 3-4 days in the fridge. My husband and I loves this Leek celery soup so much that there are usually no leftovers.
To reheat, place the Leek celery soup with potatoes over medium heat in a saucepan and stir occasionally until it is hot, or heat it in the microwave for a few minutes. If the potatoes somehow made this soup lose its consistency that you love you can add broth or water gradually till it regains your ideal consistency.
Leek Celery Soup with Potatoes
Ingredients
- 1 Leek
- 1 stalk Celery
- 2 Potatoes
- 1 Onion
- 1 tbsp Olive oil
- 2 cups Chicken broth
- Salt & pepper
Instructions
- Chop the onion and celery then sauté them with olive oil in a deep saucepan.
- Meanwhile, peel and chop the potatoes as well as the leek then once the onions are translucent you can add them to the pot.
- Add 2 cups of broth and a cup of water. Season with your favorite spices and herbs then let the soup cook for 15 to 20 minutes.
- Do a taste test and adjust seasoning if needed the serve and enjoy!
