Celery-Leek Soup With Potato and Parsley Recipe (2024)

By Alexa Weibel

Celery-Leek Soup With Potato and Parsley Recipe (1)

Total Time
45 minutes
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.

Featured in: The Heart of Thanksgiving

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone

    As a subscriber, you have

    10 gift recipes to give each month. Anyone can view them - even nonsubscribers.

    Learn more.


  • Print Options

    Include recipe photo



Yield:6 to 8 servings (about 9½ cups)

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

Ingredient Substitution Guide

Nutritional analysis per serving (8 servings)

204 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.

Powered by

Celery-Leek Soup With Potato and Parsley Recipe (2)


  1. Step


    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


    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


    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


    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


    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.



out of 5


user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

kate m

I give up - who is Zack and what did he say?


This is a most forgiving recipe. I used leeks, hearts of celery, and parsley all well past their prime. I had no wine, used dried thyme, and peeled only half the celery. I had 2 Yukon gold potatoes rather than one russet. After Chopping one potato, I realized that I had no use for the remaining single potato and I added that one also. I had no stock, so I used artificially chicken flavored soup and seasoning mix. I puréed it in my 40 year old oster blender. It was smooth and delicious.


Zack.... does that imply that you hated the recipe? I just bought celery, leeks, potatoes, white wine, vegetable stock, parsley, garlic, and cream. Should I just throw everything in the garbage, and forget the whole idea? I suppose I could just buy a can of Campbell's Cream of Celery concentrated soup and be done with it.


Glad to see somebody else got Zack's joke - which was a riff on many 'cooking notes' we see below recipes - one common theme is when the writer changes all the ingredients and another is when the writer comments on the amount/type/quality of the salt specified and disagrees with it.


Lovely soup both pureed or not although it has a rustic brownish olive green color before pureeing. First batch was eaten before it went in the blender. I added some leftover cooked chicken and bacon to the bowls and it made a fine weekday meal plus more space in the fridge. After the blender the soup turned a lovely shade of green and will be a great start to our Thanksgiving meal.

Peggy Sim

Why not use an emulsion blender?


Zack, I love your sense of humor!

Joseph Wu

Not bad. I added a teaspoon each of cumin and paprika in step 2. Might add some lemon juice or lemon zest next time at the end to brighten it up. Great way to use some extra celery I had lying around.


I subbed in peeled, chopped celery root for the potato (and did not use cream or creme fraiche since it was quite creamy once puréed). Delicious - even better when made ahead and reheated!


brighten w/ lemon juice


Tastes like vichyssoise plus a little somethin’-somethin’. I cut the olive oil waaaaay back to a tablespoon or so and was perfectly satisfied.

Tom Kulaga

All hail King Celery! This really resonated with that distinctive flavor from the first spoonful. I added a ripe pear for even more creamy lusciousness. Wonder what it would be like with celery salt to season it? Probably make your head explode!


1/4 cup oil, but hold the cream to make "light" version???Oil -- 1 tbl = 14g fat/120 calCream -- 1 tbl = 2.9 g fat/ 29 cal.1/4 cup oil = 56 g fat/ 480 cal1/4 cup cream = 11.6 g fat/ 116 calAdd the cream!


Since I grow all the veggies in this recipe, and more, I used equal parts potatoes, celery root (celeriac), and celery and followed the rest of the recipe as written. Very smooth and delicious. Celeriac is a little gnarly to deal with but I recommend that you try it!


I had to substitute the potato with cauliflower as I'm allergic to potatoes, but it worked quite well.

Corned beef broth variation & water chestnuts

Whenever I cook a Cb I save the broth to make leek soup. This year I used this recipe with my corned beef broth (it adds a buttery flavor). to this. I added a few tbsp. of rice vinegar to offset a slight bitterness and about 1/4 tsp. Of cayenne. 1 other change that worked great - lacking celery (oops!) I substituted 2- 8 oz. Cans of diced water chestnuts & it added the perfect crunch after light purée-ing. My 8 guests all loved it!

G. Smith

This was really lovely as a nice light supper for the tail end of winter/beginning of spring to go with a freshly-baked loaf of homemade bread. I followed the tips in the comments and used two big russet potatoes, and was happy with the resulting thickness. (Would recommend cutting the potatoes into fairly small chunks in order for them to get cooked within the time given.) Immersion blended. Topped it with some vegan cashew & coconut yogurt rather than cream, and it was perfectly delicious.

S. Parker

I like celery - it's underrated. And I love leek and potato soup. But I just didn't like this soup. Full disclosure, I followed it to a T except for including some celeriac (decreased amts of potato and celery proportionately). Just don't like the flavor - it's soapy (too much of a good thing, celery?), and lacking something. No idea what would perk it up. Might try lemon? But that just seems like it would exacerbate the soapiness.


Amazing. Fairly basic potatoes, celery and leeks are transform into an amazing winter potage. Don't skimp on the olive oil, and deglaze with 1/2 c. prosecco.

Martha McCully

Love this soup. I really didn’t measure much (or peel the celery thoroughly) I used approximately 5 small potatoes 9 cups broth 6 leeks 2 heads parsley no dairy. I added chile oil and homemade olive bread croutons at the end. Delicious.


Could use an extra potato and/or a little less broth.


I didn’t have any fresh thyme or parsley so just put in dry thyme but still turned out great! Perfect way to use up a whole thing of celery when you only used up two stalks for something else


I never have wine, but use a bit of vermouth instead. It's hard to get through an entire bottle of vermouth with martinis :)


Delicious, easy weeknight winter meal. Puréed three cups, left the rest chunky. Added juice of one lemon at end, as per others’ notes. No cream, as I’m vegan. A keeper.


I made this per the recipe here and it was very awesome.


Hmm 20ounces of leeks is much more than 3 cups.

S. Parker

Maybe they start out as 10 oz each, but after trimming produce the correct yield.


Made this tonight and it was delicious, despite needing to make a substitution. The grocery store didn’t have leeks so I subbed sweet onion, I didn’t have wine so I skipped that step and went straight to broth (better than bouillon), and I also added a can of white beans (rinsed) for extra creaminess and protein. It makes 6 extremely generous portions and I froze some. We had it tonight with crusty sourdough toast and it was divine filling!


Delicious -- did not add any salt due to dietary concerns and used home-made veg stock also no salt. Still great.

Diane Moore

This might have made a celery lover out of me. I didn’t think I’d care for it but had an abundance of celery to use up and people to cook for. Delicious - light and filling at the same time. I used an immersion blender and the texture was perfect. The parsley and celery leaves as garnish were pretty but not my fav texture. The crème fraiche was a nice bit of acidity. Perhaps croutons next time instead of the chopped leaves.



Private notes are only visible to you.

Celery-Leek Soup With Potato and Parsley Recipe (2024)
Top Articles
Latest Posts
Article information

Author: Fredrick Kertzmann

Last Updated:

Views: 6053

Rating: 4.6 / 5 (66 voted)

Reviews: 89% of readers found this page helpful

Author information

Name: Fredrick Kertzmann

Birthday: 2000-04-29

Address: Apt. 203 613 Huels Gateway, Ralphtown, LA 40204

Phone: +2135150832870

Job: Regional Design Producer

Hobby: Nordic skating, Lacemaking, Mountain biking, Rowing, Gardening, Water sports, role-playing games

Introduction: My name is Fredrick Kertzmann, I am a gleaming, encouraging, inexpensive, thankful, tender, quaint, precious person who loves writing and wants to share my knowledge and understanding with you.