Celery Leek Soup
Offering a light, fresh take on classic leek soup, this celery and leek soup proves that comfort food doesn’t have to be heavy. In fact, there’s brightness in every spoonful!
Leek soup has always been my favourite. Perhaps thanks to my Welsh ancestry — did you know that the national emblem of Wales is the leek? — or maybe just because I have excellent taste!
I could eat Mum’s buttery leek soup all day long (it’s always the first thing I request when I’m visiting home), but my love extends beyond that. I’m always tinkering with new variations, and some are good enough that I have to share.
You’ve already met my cauliflower potato and leek soup, which is hearty and robust.
Now, here’s the lighter, brighter sibling: celery and leek soup.
The celery brings this gorgeous freshness that lifts the soup. It’s still comforting. Still the kind of thing you crave when it’s grey and cold outside (we’re already in the minuses), but it won’t weigh you down with heavy cream or fried bits on top.
It’s creamy (without any actual dairy; a small amount of potato does all the work), velvety, and layered with the sweet aromatic umami of leeks, the peppery cleanness of celery, and the citrusy brightness of lemon on top.
Plus, it comes together in less than 30 minutes. Quick enough for a weeknight, impressive enough to serve to guests (should you be feeling generous).
🤤 Why You’ll Love Celery Leek Soup
🥔 What Ingredients You’ll Need For Celery Leek Soup
I can count the primary ingredients you need for this celery leek soup recipe on one hand — it’s all proper store-cupboard basics.
The type of soup you can throw together when you’re long overdue for a shop and the fridge is looking tragic.
And it still tastes phenomenal, obviously! Here’s what goes in the bowl:
- Olive oil: You only need a tablespoon to sweat everything down into a soft, sweet base. I prefer olive oil to butter: it’s lighter and grassier, complementing the celery.
- Leek: Brings the gentle, mildly sweet onion-y flavour that’s the aromatic backbone of this soup. I use the green parts of the leek too (it’s just throwing away good flavour otherwise!).
- Celery sticks: Offer a fresh, slightly earthy, very “clean” flavour. Pick a bunch that still has leaves; we’ll use the peppery greens for the garnish.
- Potato: To give our celery leek soup body and creaminess. It thickens everything to a gorgeous velvety texture without any dairy.
- Garlic: I’ve held back here and only used one clove. It’s enough to add depth without overpowering the main players: leeks and celery.
- Vegetable stock cube: Adds so much depth of flavour. Otherwise known as vegetable bouillon cubes. You’ll need to dissolve them in hot water (or use pre-made vegetable stock).
- Salt and pepper: Freshly ground and added to your taste. If you don’t use low-sodium vegetable stock cubes, go very easy on the salt (I learnt that the hard way!).
You’ll also use the celery leaves I mentioned earlier to garnish your soup. They’re gloriously frilly, but actually taste fantastic too: herbaceous, peppery, and intense.
To finish the garnish, I like to add a squeeze of fresh lemon to make the flavours pop, and a final drizzle of olive oil.
Adapting This Recipe For Allergies and Dietary Requirements
This celery leek soup is 100% vegan, nut-free, soy-free, and gluten-free. It’s brilliantly inclusive, making it a fantastic crowd-pleasing choice for guests and family.
However, I recommend you check your stock cubes to ensure they’re gluten-free and soy-free. Some brands sneak these allergens in, but plenty don’t (and you can always use liquid stock!).
🧑🍳 How to Make Celery Leek Soup (Step-by-Step Photos)
You’ll be shocked to learn just how easy this celery leek soup is to cook.
OK, soups in general have a reputation for being pretty straightforward. But I think this one just about takes the cake. And the payoff? Ridiculously palatable.
Here are some step-by-step photos from my very own kitchen to cook along with (hey, cooking buddy!):
One: Add olive oil to a large soup pot over medium heat. Add the crushed garlic and let it infuse into the oil.
Two: Add the sliced leeks and sweat them down.
Three: Add chopped celery and potatoes. Mix them into the leeks.
Four: Once the mixture smells beautiful, add water and a vegetable stock cube.
Five: Let the soup simmer until all the ingredients have softened beautifully and the flavours have melded together.
Six: Use a stick blender to puree the smooth until divinely smooth and velvety. Season with salt and black pepper to taste.
Don’t forget to garnish with olive oil, lemon juice, and extra celery leaves before serving.
Remember, the complete recipe (with ingredient quantities and instructions) can be found at the bottom of this page. You can also print the recipe, save the recipe, adjust the servings, and much more from there!
⭐ Top Tips For Perfect Celery and Leek Soup
- Wash your leeks properly. Gritty, dirty leeks are perhaps the fastest way to ruin any soup. First, slice the leeks, then swish them in a bowl of cold water to remove all the hidden grime, rinse again, then use.
- Blend it smooth. The soup shines when you puree it to a velvety, silky texture. Keeping it chunky would be to miss out on a glorious texture (though you do you).
- Taste your soup before adding salt. Stock cubes can be pretty salty, so it’s important to season carefully. I’ve learnt this lesson the hard way. If you want to be careful with your salt intake, I highly recommend using low-sodium vegetable stock.
- Don’t skip the garnishes. A drizzle of olive oil and a squeeze of lemon transform this soup from homely to something you might be served in a French restaurant. The way those ingredients lift the bowl should be studied!
🫙 Storing Celery and Leek Soup
This soup keeps brilliantly. I often make double the recipe on purpose so I have some soup leftover to enjoy at a later date.
Fridge: Store in an airtight container for up to 4 days. It will thicken as it sits, so add a splash more water or vegetable stock when you reheat.
My sister, who is a nurse, always batch-cooks soup — it’s one of the best meals to freeze.
To freeze: Use containers or freezer bags (great for crowded freezers); leave a little space at the top of the containers, as the soup will expand. Store for up to three months. Defrost overnight in the fridge before reheating.
To reheat: Warm gently on the hob or blast in the microwave until piping hot. Add a squeeze of fresh lemon after reheating to brighten it back up.
🍞 Serving Suggestions For This Celery and Leek Soup
Soup and bread will always go hand in hand! Dunk crusty buttered bread (or toast) in the soup for a bowl so comforting and warming, it’s hard to be patient enough not to burn your tongue!
That’s all you need for a proper lunch, although a simple green salad wouldn’t go awry. Try a light spinach and arugula salad or a Greek lettuce salad. Both options use feta — whose salty, briny flavour is a perfect match for the soup — but you can skip it to make the salad vegan.
For something more substantial, carbs are the answer. Classic cheese toasties are always a crowd-pleaser (mature cheddar is a perfect match for leek soup, always), but I also love cheese and chive scones here.
Now, the soup toppings.
I love the virtuous, fresh finish with lemon juice, olive oil, and fresh greens … but you can swirl the soup with cream (or oat cream) for a richer option. Or top with croutons or toasted seeds (pumpkin or sunflower) for texture.
If you’ve tried this celery leek soup recipe, please drop a comment ✍️ or a star rating 🌟 below to help fellow readers! Additionally, if you have a question, please drop a comment and I’ll do my best to answer ASAP.
Celery Leek Soup
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic
- 1 leek (1 leek = 250g)
- 3 celery sticks (3 celery sticks = 200g)
- 1 potato (1 potato = 80g)
- 500 ml water
- 1 vegetable stock cube
- salt and pepper to taste
- celery leaves from the celery sticks
- 2 teaspoons lemon juice
Instructions
- Clean the leeks. Slice, then swish in cold water to remove grime and grit. Repeat until cleaned, then drain.
- Add 1 tablespoon olive oil to a large soup pot over medium heat. Immediately add 1 clove garlic (crushed with the back of a knife) and let it infuse in the oil.
- Next, add 1 leek (cleaned and sliced) to the pan. Let them sweat and cook until softened.
- Add 3 celery sticks (chopped; remove the leaves and reserve for later) and 1 potato (peeled and chopped) to the pan. Mix into the leeks.
- Cook the vegetables for a minute or two, until the kitchen smells beautifully aromatic.
- Add 500 ml water and 1 vegetable stock cube. Let the soup simmer for at least 10 minutes, or until the ingredients have softened and flavours have melded together.
- Use an immersion blender to puree the soup until silky smooth.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and top with celery leaves, 2 teaspoons lemon juice (1 tsp per bowl), and a drizzle of olive oil. Eat hot.
Easy to make and nourishing, definitely a new weeknight favourite. Great recipe, going to try some of the suggested variations to.
That’s Fantastic! Thanks for taking the time to leave your thoughts, Max 🙂