Celery Potato Leek Soup
Celery Potato Leek Soup. It may be the last day of January but it’s still soup season because winter is not over yet…sadly. But we definitely cannot complain about this cozy, comfy celery and leek soup. And this one is alllll about the toppings. The crispy croutons, the crème fraiche, and the olive oil for lots of drizzling. A simple and healthy but super delicious soup to start the week !!
There is nothing better to celebrate the last night of January than one final cozy, comfy soup. Like I said…soup season is certain not over, but we are definitely getting closer to the better weather days. And this is the kind of soup I would completely keep around even in the warm weather.
It’s both light and cozy and filled with celery, potatoes, and leeks. Blended into a creamy, cozy mixture of goodness. And topped with allll the perfect garnishes. Crispy croutons, creamy Creme Fraiche, and lots of olive oil for drizzling. And it’s the perfect way to end healthy January….with a healthy yet delicious soup.
I don’t know about you guys, but I am way too excited about tomorrow being the start of February. Even though February isn’t exactly my favorite month either…it is definitely better than January. And I have some exciting plans this month and it’s also valentine’s day….so there are things to look forward to. And when it’s cold and dark and dreary in the winter, you need things to look forward to.
So cheers to the last day of January…you guys already know the summer girl in me is just too happy to be one month closer to my beach days !!
Ingredients
1/4 cup olive oil
2 leeks; thinly sliced
2 garlic cloves; sliced
salt and pepper
1 large bunch celery; trimmed and thinly sliced
1 large russet potato; peeled and chopped
3 bay leaves
1 tablespoon fresh thyme leaves
1/3 cup white wine
4 cups chicken broth
2 cups vegetable broth
1 cup fresh parsley leaves
Creme Fraiche and croutons for serving
Directions
In a large stock pot, heat the olive oil over medium heat. Add the leeks and garlic. Season with salt and pepper. Cook for about 5 - 7 minutes or until tender.
Add the celery, potato, bay leaves, and thyme. Season with salt and pepper. Cook for another 5 - 7 minutes. Add the wine. Increase the heat to high and cook for about 5 minutes or until the wine has evaporated.
Add the stock and bring to a boil over high heat. Partially cover and reduce the heat to a simmer for about 20 minutes. Remove the bay leaves and stir in the parsley.
Using an immersion blender, puree until smooth for about 3 - 5 minutes. Season with salt and pepper. Serve drizzled with olive oil, celery leaves, Creme Fraiche, and croutons.
