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

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.

Why not use an emulsion blender?

Zack, I love your sense of humor!

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.

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.

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!

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.

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.

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.

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.

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.

Delicious!