Looking for a creamy, comforting soup your whole family will love? This easy, lightened Potato Leek Celery Soup is the answer!
This silky Potato Leek Celery Soup has been on rotation in my kitchen for months. It’s simple, satisfying, and surprisingly light without sacrificing flavor. Here are a few reasons we make it often:
- My picky eaters actually like it — the mild color and gentle flavor make it an easy win.
- The ingredients are inexpensive and likely already in your pantry and fridge.
- The recipe makes about two quarts and freezes beautifully, so you can enjoy one portion now and save the rest.
- It takes roughly 40 minutes from start to finish, making it perfect for weeknights.
Unlike many potato-leek soups that rely heavily on butter and cream, this version uses only 4 tablespoons of butter (you can substitute olive oil or a plant-based spread). It’s creamless but still silky thanks to a little cornstarch. I also replace about half the potatoes with celery to lighten the soup and add a fresh, savory note.
At first glance, celery might seem plain, but in this soup it brings a bright, herbal element that balances the potatoes’ heartiness. The result is comforting and nuanced — perfect for cooler evenings or when you want something a little healthier but still indulgent.
Serve the soup with a slice of hearty whole-grain bread for dunking and you have a complete, warming meal.
Potato Leek Celery Soup
This Potato Leek Soup is rich and comforting, yet light and healthy. Cornstarch helps create a creamy texture without using heavy cream, so you get the velvet mouthfeel without the extra fat.
Soup
American
Ingredients
- 4 tablespoons unsalted butter (or substitute olive oil)
- 2 large leeks, white and light green parts only, washed and thinly sliced
- 4 large celery stalks, diced (about 2 cups)save and mince the leaves for garnish
- 1 clove garlic, minced
- 2 large russet potatoes, peeled and diced (about 4 cups)
- Kosher salt and freshly ground black pepper, to taste
- 4 cups unsalted chicken stockor vegetable stock
- 1 tablespoon cornstarch
Instructions
-
Melt the butter in a large pot over medium heat. Add the leeks, diced celery, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. Add the diced potatoes, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
-
In a small bowl, whisk together 1 cup of the chicken stock and the cornstarch until smooth. Pour this mixture into the pot, then add the remaining 3 cups of stock. Bring the soup to a gentle simmer, partially cover the pot, and cook until the potatoes are very tender, about 20 minutes.
-
Puree the soup with an immersion blender until smooth and velvety. Taste and adjust seasoning with more salt and pepper as needed. If the soup is too thick, thin with a splash of stock or water.
-
Serve hot, garnished with minced celery leaves or a drizzle of olive oil, and enjoy with crusty whole-grain bread for dipping.
