Leek, Celery, and Potato Soup
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Serves: 4-6 bowls
 
Ingredients
  • ½ a medium onion, diced fine
  • 2 medium leeks, halved, rinsed under a running tap with water running between layers from white root to green tip (removing sand and grit), and sliced thin
  • 4-5 stalks of of celery, sliced
  • approximately 10 baby dutch gold potatoes, sliced thin
  • 2 bay leaves
  • 1 tablespoon butter
  • 5 cups, or a bit more than a liter of stock or water with a tablespoon of bouillon paste
  • Salt and Pepper
  • cream or yogurt, to serve
Instructions
  1. Melt the butter in a medium pot over medium high heat. Add the onions and cook for a minute or two, then add the leeks. Add salt and pepper, cover, and cook until leeks are soft and translucent, stirring occasionally (5-10 minutes).
  2. Add potatoes, celery, bay leaves, the stock/water & bouillon paste. Bring to a simmer, and cook for 15 minutes or until potato is soft and yielding but still intact.
  3. Taste and adjust seasoning.
  4. Spoon into bowls and serve with a swirl of cream or yogurt.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/leek-celery-and-potato-soup/