This celery and leek soup is full of flavor, healthy and such a cozy comfort food lunch or light dinner! Easy to make, it comes together in around 30 minutes and is a gluten free and vegan soup.
Who doesn't love a warming bowl of soup for lunch in the colder months! Hearty, healthy and so cozy, this celery, leek and potato soup is just what you need on a winter's day and it comes together so easily.
Love tasty vegetable soups? I think you will also love my vegetable gnocchi soup and my creamy broccoli cauliflower soup - both healthy and so delicious!
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⭐ Why this recipe is so good
So full of flavor! The celery gives a mild fresh flavor, while the leeks have that delicious mild onion taste that's so good.
Cozy comfort food. Fall and winter always calls for warming soups, and this leek celery soup feels so nourishing.
Quick and easy to make. It only takes around 30 minutes for your tasty lunch or dinner to come together!
🍲 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Leeks - choose fresh produce, and remove any tough outer leaves. Give the leeks a good wash to remove dirt that can hide amongst the leaves.
- Potatoes - I suggest using russet potatoes, or I have used 'all rounder' potatoes and they worked great too.
- Garlic - I would use fresh garlic cloves if you can, or a small pinch of garlic powder in a pinch.
📖 Swaps and variations
- Swap non-dairy milk for heavy cream. This will make for a more creamy leek and celery soup, which is so tasty. Using cream means the soup won't be suitable for a vegan diet.
- Leave out the onion. I love the 'double onion' flavor using this and leeks give, but if you prefer a milder flavor you can use a little extra leek or celery instead of onion.
🔪 Step by step instructions
Just a few steps to make this leek and celery soup, and all are easy to do:
Step 1
Fry onion and garlic. Add the onion, garlic and herbs to a large pot and fry in olive oil until the onion has softened (image 1).
Step 2
Add leeks and celery. Tip in the vegetables, and give the pot a stir (image 2).
Step 3
Tip in the diced potato. Add to the pot and cook for 5-7 minutes to soften the vegetables. If the potato starts to stick, add a splash of water (image 3).
Step 4
Cook the soup. Pour in the vegetable stock and bring to a boil. Reduce the heat, give it a good stir and cook on a low to medium heat for 18-20 minutes until the potato is fork tender. Pour in the non-dairy milk and stir again.
Remove the bay leaves and then use an immersion blender to blend the soup. Serve immediately and enjoy!
💭 Recipe tips and notes
- If you like a very 'herby' flavor, you can add a little more of the dried herbs.
- Don't forget to remove the bay leaves before blending!
- If the potato starts to stick add a splash of water to the pot.
- You can use chicken stock as an alternative, but that would mean it wasn't a vegan soup.
- This makes a fairly thick leek celery soup. If you prefer something a little lighter, add a touch more vegetable stock.
📋 Frequently asked questions
If you use non-dairy milk rather than heavy cream, this soup is suitable for a vegan diet.
No need to peel the potatoes! The skin has lots of flavor. But of course, if you prefer to peel them, that works too.
Give them a good wash, including between the leaves. Remove any tough outer leaves. Slice off the root, as well as the dark green leaves. Personally I find it easiest to slice the leeks lengthways, then across the white and light green leaves.
🍽 How to store leek and celery soup
This leek soup is best served immediately but you can easily portion it into tupperware containers and freeze. When reheating, you may need to add a splash of water to thin.
🥗 What to serve with leek soup
- Keep it simple with a crusty bread roll or toast, or oat cakes or rice cakes for gluten free options.
- Love soup and a salad? I think both my turmeric cauliflower salad and my butternut squash and beet salad work perfectly!
🥣 More healthy soup recipes
Find so many tasty ideas for lunch or a light dinner on my soups page, including my cozy vegan celeriac soup and my cauliflower parsnip soup. Some recent recipes to enjoy:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you - so please do leave a star rating ⭐ and comment if you tried the recipe!
📖 Recipe
Celery and Leek Soup
Equipment
- Large pot
- Immersion blender or food processor
Ingredients
- 1 tablespoon olive oil
- 1 large leek washed, diced
- 3 celery sticks diced
- 2 medium russet potatoes diced
- ¼ onion diced
- 2 garlic cloves minced or finely diced
- 2.5 cups vegetable stock
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 bay leaves
- ¼ cup non-dairy milk
- pinch salt
- pinch black pepper
Instructions
- Drizzle the olive oil into your pot and then add the onion, garlic and herbs. Fry on a low heat for 4-5 minutes or until the onion has softened.
- Add the leeks and celery to the pot and cook for a few minutes, then tip in the diced potatoes. Season with salt and black pepper. Cook for 5-7 minutes. If the potato starts to stick, add a splash of water.
- Pour in the vegetable stock and bring to a boil. Reduce the heat, give it a good stir and cook on a low to medium heat for 18-20 minutes until the potato is fork tender. Pour in the non-dairy milk and stir again.
- Remove the bay leaves. Use an immersion blender to blend the soup, or add batches to a food processor to blend.
- Ladle into your bowls and top with fresh herbs if you wish. Serve immediately and enjoy!
Notes
- If you like a very 'herby' flavor, you can add a little more of the dried herbs.
- Don't forget to remove the bay leaves before blending!
- If the potato starts to stick add a splash of water to the pot.
- You can use chicken stock as an alternative, but that would mean it wasn't a vegan soup.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- leek, which scores 1 and has a ? as a liberator.
- garlic, which scores 1.
- vegetable stock will vary depending upon ingredients used.
- non-dairy milk has variable scores.
- black pepper, which scores 2.
Rina says
That was really yummy, I didn't have russet potatoes so I used sweet potatoes and a bit of turmeric also it was divine
Claire says
Oh I hadn't thought to use sweet potatoes! I'll have to try it. So glad you liked it!
KC says
thanks for sharing this recipe! I can't do carbs, so I swapped out the potato for 2 extra celery stalks and used chicken broth - (hey, I go with what we have in the kitchen that day!) I really like the flav. and texture, especially with a drizzle of lemon olive oil and some cracked pepper as a last step in the bowl.
Claire says
So glad you like it! And glad the low carb swaps worked well for you!