In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.

Celery and Potato Soup with Crispy Leeks

This soup couldn’t be easier or more delicious. It’s rich and creamy (with no cream), and loaded with herbs. Bonus: The crispy leeks are simple to make too!

So, when you’re in the mood for a super quick lunch or dinner, give this soup a shot. It’s perfect for chilly fall afternoons and evenings.

You’re going to love it.

Celery and Potato Soup with Crispy Leeks

Serves 4.

Soup Ingredients:

1 tablespoon unsalted butter

2 medium leeks (white and pale green parts) thinly sliced, and divided

2 medium celery stalks, sliced

1 medium red onion, diced

½ teaspoon kosher salt

½ teaspoon lemon pepper

2 medium red potatoes, cubed

4 cups chicken or vegetable broth

2 tablespoons flat-leaf parsley, roughly chopped

1 bay leaf

2 teaspoons lemon juice

1 teaspoon hot sauce

1 teaspoon Worcestershire sauce

Peanut oil, for frying

2 tablespoons unbleached white flour

1 teaspoon seasoned salt


Heat butter in a medium saucepan over medium heat. Add all but ½ cup leeks to the pan along with the onion, celery, salt and pepper.

Sauté for 5 minutes, or until softened.

Add the potatoes, broth, parsley, bay leaf, lemon juice, hot sauce and Worcestershire sauce.

Bring to a light boil, cover and reduce heat to medium low.

Cook until vegetables are softened, about 25-30 minutes.

Remove bay leaf from the soup, and puree with an immersion blender.

In a small frying pan, pour ½-inch oil in the pan. Heat over medium heat.

Stir together the flour and seasoned salt in a medium bowl.

Toss remaining leeks with the seasoned flour.

When a drop of flour sizzles immediately in the oil, add in the leeks.

Fry for 3-4 minutes, or until golden brown.

Divide soup between bowls, and top with crispy leeks.

(Photos by Launie Kettler)

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