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Creamy Celery and Leek Soup


Happy Sunday, Soupers! It’s been an insanely busy weekend, as we fall back into our back-school routine. So, what’s a family to do for lunch but make an easy celery and leek soup, huh? By the way, I had no idea how much I adore leeks until I started making more soups!

Mixed with celery and leeks and white potatoes, this soup strikes the right balance all year long. Add a delicious sandwich like tuna or roast beef, and if you have nothing but goodness. So go ahead and try it for yourself and let us know what you think!


Measurement Conversion Chart

  • 3 medium potatoes peeled and cubed
  • 2 stalks celery chopped
  • 1 leek
  • 1 shallot (raw), chopped
  • 1 garlic clove, chopped
  • 1 green onion, chopped
  • 1/8 teaspoon spicy paprika
  • 5 cup(s) chicken stock with 1 chicken bouillon cube (vegetable stock)
  • 3 bay leaves
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar Pinch salt and pepper to taste
  • 1 cup, 2 % milk (soy, almond, rice or skim as alternatives work fine)
  • 1 tablespoon butter
  • 1 tablespoon, crème fraîche or fresh cream
  • 1 squeeze lemon
  • A pinch of nutmeg
Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 25min
  • Cook60min
  • Meal Time Lunch
  • Serves 4


  1. Bring chicken stock to a boil.
  2. Add balsamic vinegar, and bay leaves to the stock.
  3. Add salt and pepper to taste and cook for about 20 minutes.
  4. Chop potatoes, celery, leeks, garlic, and shallots.
  5. Add vegetable mixture to the boiling chicken stock and continue cooking on low heat for 1 hour. Near the end of cook time (ten minutes), remove the bay leaves.
  6. Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to blender. Add milk a pinch of nutmeg and cream to mixture in the blender.
  7. Blend to desire consistency.
  8. Re-add the soup to the kettle and add a splash of lemon juice.
  9. Add more salt and pepper to taste.
  10. Finish off with the final sprig of parsley and serve in a bowl.

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