Leek Potato And Celery Soup​

This easy Leek, Potato, and Celery Soup is a creamy and nutritious meal that’s perfect for chilly days. It’s quick to prepare using common ingredients like potatoes and leeks, making it a flexible recipe for any home cook. Enjoy it hot, topped with crispy mustard croûtes for extra flavor!

Ingredients Needed

• 1 large leek (finely chopped, washed well)
• 5 stalks celery (thinly sliced)
• 1 shallot (finely chopped)
• 1½ lbs (680 g) baby yellow potatoes (cut into bite-size pieces)
• 8 cups (1.9 L) vegetable broth
• 1 tsp smoked paprika (if desired)
• 1 tsp dried parsley
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp turmeric
• 3 tbsp nutritional yeast
• 1 tsp salt and pepper (to taste)
• 14 oz (400 g) can cannellini beans (rinsed and drained)
• 14 oz (400 g) can full-fat coconut milk
• ½ cup (15 g) fresh dill (finely chopped)
• 3 tbsp capers (finely chopped)
• ½ lemon (juiced)

How To Make Leek Potato And Celery Soup​

1. Sauté Vegetables: Heat a splash of water, broth, or cooking oil in a large Dutch oven or soup pot over medium heat. Add the leek and celery; sauté for 5-7 minutes until the celery is tender and the leek is fragrant, adding more water or broth as needed to deglaze the pan. Add the shallot and sauté for another 2-3 minutes until tender.
2. Cook Potatoes: Stir in the potatoes, broth, and spices. Bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes until the potatoes are very tender.
3. Blend Soup: Add the beans and coconut milk; stir to combine. Turn off the heat and transfer about half of the soup to a blender. Puree until smooth, then pour it back into the pot and stir.
4. Add Final Ingredients: Stir in the dill, capers, and lemon juice. Heat through and season to taste.
5. Serve: Enjoy warm immediately.

Recipe Tips

• Adjust Consistency: If you prefer a thicker soup, blend more of it until smooth. For a thinner consistency, add extra vegetable broth.
• Flavor Boost: For added depth, sauté the spices with the vegetables before adding the broth. This will help release their flavors.
• Garnish for Extra Flavor: Top each serving with a sprinkle of fresh dill or a few capers to enhance the flavor and add a nice presentation.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Leek, Potato, and Celery Soup cool until it reaches room temperature. Then, transfer it to airtight containers. It can be stored in the fridge for up to 5 days.
• Freeze: Allow the soup to cool completely before pouring it into freezer-safe containers. It can be frozen for up to 6 months. To thaw, place the container in the fridge overnight before reheating.
• Reheat: Pour the soup into a pot and heat over medium-low heat. Stir occasionally until it’s heated through, which should take about 5-10 minutes.

Nutrition Facts

Serving Size: 1 cup

• Calories: 180
• Total Fat: 11g
• Saturated Fat: 7g
• Cholesterol: 35mg
• Sodium: 470mg
• Total Carbohydrate: 18g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 3g

Try More Easy Soups:

• Courgette Pea And Basil Soup​
• Cauliflower And Apple Soup​
• Broccoli And Brie Soup​
• Parsnip And Chestnut Soup​