Looking for a creamy, comforting soup your whole family will love? This easy, lightened up Potato Leek Celery Soup is the answer!
This silky Potato Leek Celery Soup has been on regular rotation in my house for several months now. I love it for so many reasons:
- My picky kids will eat it. (It is, technically, a “white” food after all.
- The ingredients are inexpensive and humble, and you probably have most of them on hand already.
- The recipe yields two quarts, and it freezes like a dream. We usually eat one quart and save the other.
- From start to finish, it only takes about 40 minutes to make.
Oh, and one more thing! Most potato leek soups out there call for copious amounts of butter and/or cream. My recipe uses only 4 tablespoons of butter (which you could easily swap for olive oil or Earth Balance) and is totally CREAMLESS. Plus, I swap half the potatoes for celery, which lightens it up even more.
At first, I was skeptical about the idea of a celery-heavy soup. I mean… celery is just a little boring, right?
But hear me out, because it is absolutely delicious. The celery lends this beautiful light, floral, herbaceous note that is the perfect match for the hearty and creamy potatoes. It’s so satisfying, and perfect for those in-between-holiday nights when you want something a little healthier.
All you need to make this Potato Leek Celery Soup a meal is some hearty, whole grain bread for dunking.
Potato Leek Celery Soup
This Potato Leek Soup is so rich and comforting, no one will even know it's also light and healthy! The cornstarch may seem like an odd ingredient, but it gives the soup a creamy texture without using any actual cream.
- 4 tablespoons unsalted butter
- 2 large leeks, white and light green parts only, washed and thinly sliced
- 4 large stalks celery, diced (about 2 cups) save and mince the leaves for garnish!
- 1 clove garlic, minced
- 2 large russet potatoes, peeled and diced (about 4 cups)
- Kosher salt and freshly ground black pepper
- 4 cups unsalted chicken stock or vegetable stock
- 1 tablespoon cornstarch
Melt the butter in a large pot with a lid. Add the leeks, celery, and garlic and cook, stirring occasionally, until the vegetables are tender, 5 to 7 minutes. Add the potatoes, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
In a small bowl, whisk 1 cup of the chicken stock and the cornstarch together until smooth. Add to the soup along with the remaining 3 cups stock. Bring to a simmer, partially cover the pot, and cook until the potatoes are very tender, about 20 minutes. Puree the soup with an immersion blender. Taste, and season with more salt and pepper as needed.