Celery-Leek Soup With Potato and Parsley

By Alexa Weibel

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Time
45 minutes
Rating
4 (1,312)
Notes
Read community notes

This celery-forward soup is in essence a potato-leek soup that substitutes most of the potatoes with brighter celery, and skips the vast quantities of cream in the original, resulting in a lighter flavor and texture. Woodsy herbs like thyme and bay leaves, and fresh, raw parsley give the soup its intensely green, almost grassy taste. It’s worth trying the soup without dairy, then admiring the transformative effect of a splash of crème fraîche or cream, which subdues the louder celery notes.

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Ingredients

Yield: 6 to 8 servings (about 9½ cups)
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 2 large leeks (about 10 ounces each), halved lengthwise, thinly sliced crosswise and cleaned (about 3 cups)
  • 3 garlic cloves, sliced
  • Kosher salt and freshly ground black pepper
  • 1 pound celery (about 1 large bunch), leaves reserved, stalks trimmed, peeled and thinly sliced
  • 1 large russet potato (about 12 ounces), peeled and roughly chopped
  • 3 fresh bay leaves
  • 1½ teaspoons fresh thyme leaves
  • ¼ cup dry white wine
  • 7 cups chicken or vegetable stock
  • 1 cup chopped fresh parsley leaves, plus more for garnish
  • Crème fraîche or heavy cream, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

205 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 7 grams protein; 875 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot, heat the ¼ cup oil over medium. Add the leeks and garlic, season with salt and pepper, and cook, stirring occasionally, until meltingly tender, about 7 minutes.

  2. Step 2

    Add the celery, potato, bay leaves and thyme, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add the wine to deglaze, then cook, stirring occasionally, until liquid is almost dry, about 3 minutes.

  3. Step 3

    Add the stock and bring to boil over high. Reduce the heat to medium and simmer until all the vegetables are fully tender and soft, about 20 minutes. Discard the bay leaves, then stir in 1 cup parsley leaves.

  4. Step 4

    Working in two or three batches, transfer the soup to a blender and purée until smooth. (It’s almost always beneficial to let the soup blend for another minute or two past what seems necessary to emulsify as much as possible.) Season generously with salt and pepper.

  5. Step 5

    Transfer to bowls. Drizzle with olive oil; garnish with reserved celery leaves and parsley, and sprinkle with pepper. Serve with a dollop of crème fraîche or a drizzle of heavy cream.

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4 out of 5
1,312 user ratings
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