Leek and celery soup

Author: Les Cultures de chez nous
Potage aux poireaux et aux céleris
Preparation 15
Baking 35
Portions 6
Freezing No


  • 45 ml (3 tbsp.) butter or vegetable oil
  • 2 packages of 250 g (6 cups) of Les Cultures de chez nous sliced leeks
  • 1 liter (4 cups) of chopped celery
  • 2 chopped onions
  • 1 large potato, peeled and diced
  • 1 ml (1/4 teaspoon) of thyme
  • 1 ml (1/4 teaspoon) of pepper
  • 750 ml (3 cups) of chicken broth
  • 1/2 cup (125 ml) whipping cream or milk (optional)
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  • Melt butter over medium-low heat in a large saucepan. Add Les Cultures de chez nous sliced leeks, celery and onions and sauté for 5 minutes. Add the potato, thyme and pepper, cover and cook, stirring occasionally, until the vegetables are softened without being colored, about 15 minutes (lower heat if necessary).
  • Add the chicken broth and 750 ml (3 cups) of water. Bring to a boil. Reduce the heat, cover the pot and simmer for about 20 minutes or until the potatoes are very tender.
  • Using a blender, reduce the vegetables to a smooth purée. While pressing, then pass the puree through a fine sieve placed over a clean saucepan. Discard the solids. If desired, stir in the cream and bring to a boil.
  • When ready to serve, garnish with chives, if desired.

Chef's notes

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