Cream of Celery and Leek Soup

This Cream of Celery and Leek Soup is absolutely perfect for a chilly fall or winter day. Surprisingly hearty, this comforting recipe is both inexpensive to make and simple to prepare. No tricks, complicated techniques, or convoluted grocery list; my favorite kind of hungry girl meal.

Since creating this recipe a handful of years ago, the cravings creep up fiercely 2-3 times a year. And when they do, nothing else will do. Like absolutely nothing! Luckily, this recipe is made up of ingredients you probably already have in your fridge, aside from maybe the leeks.

Public service announcement: this is not the condensed Cream of Celery Soup you may have grown up with. You know, that random can you would find in your parents pantry and wonder what the heck they used it for. Don’t be deterred by what you may remember from back in the day. This soup is luscious, opulent, and deserving of a spot in your repertoire!

What you’ll need to make Cream of Celery and Leek Soup:

• extra-virgin olive oil
• unsalted butter
• leeks 
• celery 
• Better Than Bouillon paste – chicken or veg
• garlic
• all-purpose flour
• bay leaves
• kosher salt
• freshly ground pepper
• chicken stock – sub veg to make it vegetarian
• half + half
• fresh dill or dried dill
• celery seed
• lemon 

Modification Idea: Swap the dill and celery seed for 1 ¼ tsp of Stonehouse Ferry Building Blend. This spice blend is made up of shallots, lemon peel, dill, celery seed, and sea salt. It’s one of my all-time favorites and I’ve been using it for many years.

Are you a celery fan like me? If so, give my Celery and Tarragon Risotto a try. It’s one of my most requested recipes when I have friends over. Let me know what you think!

Sacha Hirschfeld

Cream of Celery and Leek Soup

This Cream of Celery and Leek Soup is an ultimate cold weather must. It's inexpensive to make and highlights the underdog that is celery!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Soups

Cuisine: American

Calories: 495

Ingredients Equipment Method

Ingredients

  

• 3 tbsp extra-virgin olive oil
• 4 tbsp unsalted butter
• 3 cups leeks white and light green parts only, halved lengthwise and sliced into half moons
• 4 cups celery sliced; reserve celery leaves for garnish
• 2 tbsp Better Than Bouillon paste chicken or veg
• 5 garlic cloves chopped
• ¼ cup all-purpose flour
• 2 bay leaves
• kosher salt
• freshly ground pepper
• 4 cups chicken stock best quality, ideally homemade
• 1 ½ cups half + half
• 2 tbsp fresh dill or 1 tsp dried dill
• ¼ tsp celery seed
• 1 lemon juiced

Equipment

• 1 Dutch-oven or soup pot
• 1 small pot to warm broth
• 1 chefs knife
• 1 cutting board
• 1 wooden spoon
• 1 medium bowl to make slurry
• 1 whisk
• 1 soup ladle

Method

 

1. Melt butter/warm olive oil in a Dutch oven over medium-high heat. Add leeks, garlic, and a 5 finger pinch of salt; cook, stirring occasionally, until softened, about 5-7 minutes. Take care not to brown the leeks. If you see them starting to crisp up at the sides, lower the heat.

   In parallel, heat chicken stock in a small pot over medium heat. You'll need hot stock to make the slurry later on.
2. Add celery and Better Than Bouillon paste; cook, stirring often, until the celery is tender, about 7 minutes.
3. While the celery is cooking, let's make our slurry. Add flour to a medium-sized bowl. Slowly whisk in 1 cup of hot chicken stock, until totally combined and no lumps remain. Pour the slurry over the veggies and cook for 2 minutes, stirring constantly, to cook off the flour taste.
4. Add bay leaves and chicken stock; bring to a boil. Reduce the heat to medium-low and simmer for another 20 minutes.
5. Discard bay leaves. Stir in the half & half and return to a gentle simmer; cook for 5 minutes.
6. Remove from heat. Stir in dill, celery seed, and lemon juice. Taste, adjust seasoning with salt and freshly ground pepper, as desired.
7. Garnish with celery leaves and more dill. Serve hot!