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
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)