Leek & Celery Soup

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Preparation 15 min
Baking 35 min
Portions 6
Freezing No


  • 3 tablespoons (45 ml) butter
  • 4 leeks, sliced (6 cups)
  • 4 cups (1 liter) sliced celery
  • 2 onions, sliced
  • 1 potato, peeled and diced
  • ¼ teaspoon (1 ml) thyme
  • ¼ teaspoon (1 ml) white pepper
  • 3 cups (750 ml) chicken broth
  • 1 ½ teaspoon (7 ml) salt
  • ½ cup (125 ml) whipping cream
  • ¼ cup (60 ml) chive or green part of green onion, finely chiseled
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  • Melt the butter on medium low heat in a large pan. Add leeks, celery, onions, potatoes, thyme, and pepper. Cover and cook while stirring until the vegetables soften, without coloring, for 15 minutes (if needed, lower heat).
  • Add chicken broth, 3 cups (750 ml) of water and the salt. Bring to a boil, cover the pan and simmer for 20 minutes.
  • Remove the pan from heat.
  • With the help of a food processor or hand mixer, reduce vegetables to a smooth puree. Pass the puree through a fine sieve and press into a clean pan. Throw away the residue. Add the cream and bring to a slow boil. Garnish with chives or green onion.

Chef's notes

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