Leek and Celery Soup

Leek And Celery Soup

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Marian Arbour


I like experimenting with different kinds of soup and since a farmer friend gave me some leeks I made this leek and celery soup. My family and I like to have soup and sandwich several times a month and most soups are frozen so for a quick meal I defrost the soup, make up a sandwich and we are eating in no time at all.


★★★★★ 1 vote

6 to 8
15 Min
30 Min
Stove Top


  • 3 Tbsp
  • 3
    leeks white and 1 inch of green
  • 4 c
    chopped celery
  • 2
    yellow onions- chopped
  • 1 large
    potato, peeled and chopped
  • 1/4 tsp
    each dried thyme & white pepper
  • 5
    chicken or vegetable stock
  • 1/2 c
    heavy cream
  • 1/4 c
    chopped chives

How to Make Leek and Celery Soup


  1. Cut off green part of leeks and leave all white and 1 inch of the green leek..cut leek in half from top to bottom and wash under cold water separating the leek as the dirt collects in between the white layers rough chop..
  2. In large pot melt butter stir in all the vegetables and seasonings lower the heat and stirring occasionally simmer until vegetables are tender..add stock bring to boil turn down heat and simmer for 20 minutes covered., remove from heat.
  3. Using blender puree the soup,,pour in batches through sieve in case there are some little lumps. Add cream to serve and sprinkle with chives. If freezing the soup add the cream when you serve..do not add when it is being frozen. this freezes just great.

Printable Recipe Card

About Leek and Celery Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Canadian
Dietary Needs: Vegetarian

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