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.
Ingredients
- 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
Instructions
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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.
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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.