How do you clean and cut leeks?

Start by trimming off the root end and the part of the leek where it starts to turn dark green. Compost these or save them to make broth. Then, slice the remaining leek down the middle, lengthwise, as this helps expose the layers. Next, slice each half of the leek into small, bite-sized pieces. Put the pieces of leek in a calendar and rinse well to remove any dirt or sand.

What herbs go well in leek and celery soup?

I like to include thyme while sauteeing the vegetables in the soup, because it adds earthy notes and depth, then include parsley as a garnish because it adds a bit of freshness.

What potatoes can you use in leek and potato soup?

Honestly, you can use just about any potato in a leek and potato soup. This soup is very forgiving and when you add ingredients like milk or cream, it will still turn out creamy. That said, Yukon Gold potatoes have a naturally creamy texture and buttery flavor.

Creamy Celery Leek Soup with Croutons

Description

This simpleand creamy celery leek soup is a twist on the classic potato leek combo. Blended until smooth and finished with quick homemade Parmesan croutons, it’s cozy, satisfying, and simple enough for a weeknight dinner.

Ingredients

Units Scale

For the soup:

2 medium leeks
5-6 stalks of celery
1 1/2 pounds of potatoes
2 cloves of garlic
A small bunch of parsley
3 tablespoons butter
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1/2 teaspoon kosher salt, plus more to taste
6 cups reduced-sodium vegetable broth
2 cups milk (dairy or unsweetened plant-based)
1 tablespoon fresh lemon juice (optional)

For the croutons:

4 slices of bread
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
1 teaspoon smoked paprika

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Instructions

Prep the vegetables. Trim off the roots and the leeks' tough, dark green parts and discard. Slice the leeks lengthwise, then slice each half into thin rounds. Rinse well in a colander. Next, roughly chop the celery, peel and cut up the potatoes, then mince the peeled garlic cloves. These will all be pureed into the soup, so don’t worry much about their size. Finally, chop the parsley, which will be a garnish.
Saute the vegetables. Heat the butter in a large pot over medium-high heat. Add the leeks, celery, and salt. Cook, stirring occasionally, for about 10 minutes or until the vegetables are softened. Add the thyme and garlic, and cook for another couple of minutes.
Simmer the soup. Pour in the broth, then add the potatoes. Turn up the heat and bring the soup to a boil. Reduce the heat to a simmer and cook for about 20 minutes, partially covered, until the potatoes are very tender.
While you wait, make the croutons. Heat the oven to 350 degrees F. Cut the bread into cubes and toss on a baking sheet with the olive oil, Parmesan, and smoked paprika. Spread them out and bake for 15 minutes until crisp and browned.
Blend the soup and finish. Remove the soup from the heat and blend until smooth with an immersion blender (or carefully in batches using a stand blender). Stir the milk into the soup and heat on low heat until hot. Then stir in the lemon juice, if using.
Serve. Ladle the soup into bowls, and top it with plenty of parsley and croutons.

Notes

The saltiness of broths varies greatly, so taste and adjust as needed. I always try to use a reduced-sodium broth to better control the salt level myself.

If you don' have smoked paprika, try using sweet paprika instead.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Soups and Stews
Cuisine: French