Name: Light & Creamy Celery Leek and Potato Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: A drizzle of extra virgin olive oil; Flat-leaf parsley; 1 1/2 TB extra virgin olive oil; 1 large leek, sliced (about 1 1/4 c); 2 garlic cloves, minced or dried minced garlic; 1 russet potato, small dice (about 1 c); 4 celery stalks, sliced (about 1 1/4 c); 2 tsp bouillon (Better Than Bouillon* Roasted Garlic & Vegetable base were used; 1 tsp of each); 1/4 tsp fennel seed; 1/4 tsp black pepper; 1/8 tsp nutmeg; 2 c broth or stock of choice; 1 c milk

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A celery leek and potato soup that’s easy, gluten-free, low-fat, and low-calorie!

Leek and potato soup is not uncommon. However, this soup recipe is set apart with peppery celery, a pinch of fennel seed, and skin-on potatoes for extra fiber. Plus, it uses only one russet potato, several stalks of celery, a large leek, and a little bit of milk (no cream here!).

It’s gluten-free, vegetarian (for those who eat dairy), low-calorie, and low-fat! Yesss!

Celery Leek_Potato Soup_full topview_1600px

The idea is to have mostly fibrous veggies with just a little bit of starch and dairy for creaminess. As a result, this Creamy Celery Leek and Potato Soup is a healthier version compared to the more traditional potato and cream-based soups out there.

What you’ll need to make it: Ingredients & Tools

To make this celery leek and potato soup, all you need is some produce, pantry potatoes, herbs, spices, and a little bit of dairy.

Here’s the lineup:

Ingredients

Extra virgin olive oil
A large leek
Garlic cloves or dried minced garlic
A russet potato (yup, just one!)
Celery stalks
Bouillon paste (Better Than Bouillon* Roasted Garlic & Vegetable base were used)
Fennel seed
Black pepper
Nutmeg
Broth or stock of choice
Milk

Tools

Cutting board
A large measuring cup
Glass containers to organize your chopped veggies
Mini prep bowls for herbs, spices, cooking pastes (also great for serving dips, fruit, desserts, etc.)
A medium-large size pot (5-6 qts.)
An immersion blender (or a regular blender, but leave the center off to release the steam OR wait until the soups cools before blending)

How to make celery leek and potato soup: Step-by-step

1. Saute the leeks and garlic

In a medium-size pot on medium heat, add the oil. Once the oil is shimmering, dump in the leeks and saute for 1 minute. Next, add the garlic and saute for another 1-2 minutes.

2. Add the potatoes, celery, and seasonings to the pot

Dump in the diced potato and celery, as well as the seasonings and bouillon. Stir everything together, but don’t worry if the bouillion is not perfectly blended in. The stock will break it down as it simmers in the next step.

3. Pour in the stock and simmer

Add the stock to the veggies and stir. Cover the pot and simmer on low-medium heat for 15-20 minutes or until the potatoes are fork-tender and soft. The softer they are, the easier it will be to blend them.

4. Pour in the milk

Add the milk toward the end of the cooking process to prevent it from separating. Uncover the pot and stir in the milk. Allow the soup to return to a simmer/low-boil.

5. Safely blend the soup (watch the hot splatter!)

Not all immersion blenders are created equal. So please be careful as you blend the hot soup with one of these babies. I have had quite a few stings, so I’ve learned to use a towel to shield myself from the hot lava while blending. It’s a lifesaver…literally (lol!).

First, turn off the burner or remove the pot from the heat. Next, using the immersion blender, blitz the soup until smooth or to your desired consistency.

6. Garnish and serve

For each serving, generously drizzle some olive oil over the top and add some parsley to make it pretty, if desired. Serve and enjoy!

A drizzle of oil gives an added richness to the soup.

FAQs

Can I use any kind of potato for this potato soup?

Yes, you can! Please use whatever is accessible to you. The russet potato was used in this recipe because it was accessible to me at the time, but feel free to use whatever potatoes you prefer.

Important things to note:

YUKON GOLD: This is the best alternative to russet potatoes in order to maintain the color and flavor of the soup. For every 1 medium russet potato, I recommend two (2) Yukon gold potatoes.
RED: There to be a slight difference in color and texture since red potatoes have red skin and are less grainy than russet potatoes. However, you can peel them to avoid a change in the soup’s color.
PURPLE OR SWEET: These are not preferred because they are saturated with bold color and are much sweeter than the ones mentioned before. You can expect the soup to taste VERY DIFFERENT than the recipe. But, again, do whatever works for you.

What are some dairy alternatives?

Any type of dairy may be used in this recipe (i.e., heavy cream, half-and-half, any type of milk), but if you want to keep the calories and fat content on the lower end, use the high-fat dairy sparingly.

You can still achieve a creamy consistency from the potatoes. Plant-based milk is also a good choice, like almond, cashew. or soy, as long as it is unsweetened and unflavored (e.g., vanilla).

How to store celery leek & potato soup?

You can store this nutritious vegetable soup in your refrigerator for about 3-4 days. However, it can easily be stored in an airtight plastic bag or container and placed in the freezer for up to 3 months.

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Watch how to make it

Light & Creamy Celery Leek and Potato Soup

Yield: 4 Servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

This soup recipe is set apart from the traditional version with skin-on potatoes (for extra fiber), peppery celery, a pinch of fennel seed, and a little bit of milk (no cream here!). It's gluten-free, vegetarian (for those who eat dairy), low-calorie, and low-fat. Wellness tastes good!