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–+ servings
Jackie Akerberg

Creamy Potato & Celery Leek Soup

4.77 from 17 votes
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As the days grow shorter and the air turns crisp, there's nothing quite like a steaming bowl of soup to soothe the soul. But not just any soup—today, we're diving into the heartwarming embrace of a Creamy Potato Celery Leek Soup that's not only incredibly delicious but also entirely plant-based. Picture this: velvety potatoes, crisp celery, and fragrant leeks harmoniously dancing together in a pot, creating a symphony of flavors and textures that will make you forget all about those chilly winds outside. So, grab your favorite cozy blanket and a spoon, because we're about to embark on a journey to soup nirvana, one spoonful at a time.
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 8
Course: Dinner, lunch, Main Course, Soup

Equipment

  • stove

Ingredients
  

  • 1 large leek, finely chopped, washed well
  • 5 stalks celery, thinly sliced
  • 1 shallot, finely chopped
  • 1½ lbs baby yellow potatoes, cut into bite size pieces
  • 8 cups vegetable broth
  • 1 tsp paprika, smoked, if desired
  • 1 tsp dried parsley
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp turmeric
  • 3 tbsp nutritional yeast
  • 1 tsp salt and pepper, to taste
  • 14 oz can canellini beans, rinsed and drained
  • 14 oz can full fat coconut milk
  • ½ cup fresh dill, finely chopped
  • 3 tbsp capers, finely chopped
  • ½ lemon, juiced

Method
 

  1. Heat a splash of water, broth or cooking oil in a large dutch oven or soup pot over medium heat. Add in the leek and celery and saute for 5-7 minutes until the celery is tender and leek is fragrant, deglazing with extra water or broth as needed. Add in the shallot and saute for 2-3 minutes until tender and fragrant.
  2. Add in the potatoes, broth and spices and bring to a boil. Reduce heat to a simmer and cook for 15-20 minutes until potatoes are very tender. Add in the beans and coconut milk and stir to combine. Turn off heat and transfer about half of the soup to a blender and puree until smooth. Pour back into the pot and stir.
  3. Add the dill, capers, and lemon juice and heat through. Season to taste. Enjoy warm right away, or store in the fridge for up to 5 days or the freezer for up to 6 months.

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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