Celery and leek soup is proof that the quietest vegetables make some of the best soups: sweet leeks, savory celery and potatoes blended into something light, clean and quietly addictive.
It follows the Mediterranean template — olive oil, garlic, bay and thyme, water rather than stock, letting the vegetables speak — and it is the soup I make when the fridge looks empty and dinner still needs to happen.
Blend it fully for silk, or only halfway for texture. Either way: herbs on top, olive oil over that, bread within reach.
Celery and Leek Soup Recipe
Prep time: 10 minutes · Cook time: 35 minutes · Total: 45 minutes · Servings: 4 · Calories: ~169 per serving
Ingredients
- 2 tablespoons olive oil, plus more for finishing
- 2 medium leeks, sliced (white and light green parts)
- 4 celery stalks, diced
- 2 medium potatoes, peeled and cubed
- 2 garlic cloves, minced
- 6 cups water
- 1 bay leaf
- ½ teaspoon dried thyme (or fresh)
- Salt and pepper
- Chopped fresh parsley or dill, for topping
Instructions
- Heat the olive oil in a large pot and soften the leeks and garlic, about 5 minutes.
- Add the celery and potatoes and cook 5 minutes more.
- Add the water, bay leaf and thyme. Boil, then simmer, covered, 25 to 30 minutes, until tender.
- Remove the bay leaf and blend — fully for smooth, half for rustic.
- Season, top with herbs and a drizzle of olive oil, and serve with bread.
Recipe Notes
- Celery leaves are flavor, not waste — chop a few into the pot.
- A squeeze of lemon at the end lifts the whole bowl.
- Swap water for chicken stock when you want it richer.
