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 kind of soup that comes together even when the fridge looks empty.
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
What you need
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
Cook along
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.
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