Celery and Leek soup tastes and looks just like Spring! Fresh celery is cooked with aromatic leeks and creamy potatoes for a deliciously thick soup without any cream at all! We added a can of white beans, so it's high protein, too! Pair it with a beautiful side salad for an easy and balanced meal!
How to clean and cut leeks
Cutting and cleaning leeks isn't hard, but it's a little different than most veggies. Here's how to do it!
First, get a cutting board big enough for the leek, and a sharp knife. We are going to cut some of the leek off, so it can overhang the board a little. Don't worry about washing the leek first. We're going to do that after we cut it.
Second, cut off the bottom of the leek that has the roots, and the dark green tops. While edible, the dark green leaves are very tough and fibrous. We generally discard them, but they can also be used in homemade vegetable broth (wash them before storing them in the freezer!).
Third, slice the leek into the thickness you want for your recipe. You'll notice your cutting board getting dirty. The way leeks grow allow for soil to end up on the inside of the vegetable when it is done. This is why we cut it first, and then wash it.
Finally, wash the leeks. Put them in a mesh strainer or colander, and run them under cool water, swishing them around with your hands to remove all the dirt. Make sure to wash your cutting board and knife with warm soapy water if you plan on cutting more food!
Now you're ready to make leek and celery soup (or whatever other recipe you're putting leeks in)!
Here's a close up of the sandy soil inside the leek. Even if you try to wash it before you cut it, you'll have to wash it again afterward!
What to serve with Celery and Leek Soup
This Leek Celery Soup can absolutely be an entrée. It's filling, high fiber, high protein, and delicious! But whether you want this to be your entrée, a side, or an appetizer, you probably want something else to go with it. Here are some of my favorite recipes to serve with this delicious Spring soup:
- Olive Oil Biscuits (Gluten free)
- Vegetable Hash with Chickpeas
- Arugula Avocado Salad with Pineapple Vinaigrette
- Or any simple tossed salad!
- Garlicky Roasted Broccoli and Mushrooms
- Chickpea Salad Sandwiches
- Vegetarian Stuffed Peppers
Frequently Asked Questions
Good news! It's simple. Just leave them out. Really. The beans will help to add thickness to your soup as well. You should also cut the amount of vegetable broth you use to about 2 to 2 ½ cups. You can always add it in at the end when you're blending it if it's too thick.
You can find leeks in the refrigerated produce section of your grocery store, usually near heads of lettuce and other "bulk" greens. Some retailers cut off the dark green tops and package the leeks for you (Trader Joe's does this), so you'll find them in a bag, but still in the refrigerated produce section.
This is a normal color change. The spinach will cause the color to darken the more it is exposed to the air. To help prevent this as much as possible, you can store leftovers in an airtight container in the refrigerator, with plastic wrap resting directly on the soup's surface. This will help reduce the amount of oxidation - and discoloration - that occurs.
If you're not a huge fan of celery soup (or even if you are!), check out all our heart healthy, low sodium soup recipes in the Soup Archives!
If you try Celery and Leek Soup, I want to hear from you in the comments below!
📖 Recipe
Celery and Leek Soup
Equipment
- High speed blender or Immersion blender
Ingredients
- 1 tablespoon Olive Oil
- 2 cups sliced Leek (about 1 medium leek)
- 2 cups chopped Celery (about 3-5 stalks)
- 2 cups peeled and chopped Russet Potatoes (2 medium potatoes)
- 3 Garlic Cloves chopped
- ¼ teaspoon Salt
- 3 cups Homemade Vegetable Broth
- 1 can No Added Salt Cannellini Beans (or any white bean)
- 2 tablespoon chopped Fresh Parsley + more for garnish
- 1 teaspoon dried Thyme
- 2 oz Baby Spinach
- Fresh Ground Black Pepper to taste
For optional garnish:
- Celery leaves
- Parsley
- Microgreens (I used the spicy blend)
- Sesame Seeds
- Dollop of plain Greek yogurt
Instructions
- Heat olive oil in a large pot over medium heat. When hot, add the leeks, celery, potatoes, garlic, and salt, and saute for about 10 minutes, until the leeks have softened.
- Add the vegetable broth, beans, parsley, and thyme and bring to a boil. Reduce heat to low or medium-low, and simmer for 15-20 minutes, until the potatoes are very soft and can be mashed with a fork.
- Turn off the heat. Add the spinach and black pepper to taste. Stir the soup while the spinach wilts.
- Allow the soup to cool for a few minutes.
- Carefully pour the soup into a high speed blender. Blend on high until smooth. Return the soup to the pot, and reheat if necessary.
- Alternatively you can puree the soup using an immersion blender, but the soup may not turn out as smooth.
- Serve hot, garnished with an assortment of goodies you like, and a side salad or crusty bread.
Nutrition
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