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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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