Creamy Soup of Leek and Celery Roots

Green plate with celery and leek soup on a purple table.

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I’m pretty sure that you will get in love with today’s recipe! Is a creamy vegetable soup that is very healthy and it is very cheap to make it. This bowl of goodness will warm your soul on those cold days.

My family is a big lover of soups. Because of that, I’m making them regularly in a lot of variations. If you are also a soup lover, then check also how I’m making a super simple and Delicious Tomato Soup or take a look at our recent Vegetarian Beet Soup (so-called Ukrainian Borscht Soup).

As I said, for today, I decided to go with something super healthy.

We all know about the nutritional benefits of celery roots and leek, so I picked them up for today’s recipe. The celery root is loaded with vitamins like B6, K, and C. Besides that, it is full of fibers, as well as important minerals and antioxidants.

The second ingredient – leek, is also a good source of vitamins like A, C, K. The leek is also, a good source of iron, and magnesium. It is also full of dietary fiber and does not have a lot of calories. That thing also makes this recipe perfect for those who are on a diet.

These two simple ingredients can protect you from heart diseases, stroke, cancer, and even Alzheimer’s.

Besides its health benefits, it is very delicious. I’m pretty sure that this recipe will be loved by every member of your family.

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What I love about this soup is that it is very light. You can eat as much as you want without feeling guilty. Sometimes I can eat 2 bowls at once.

So good it is.

Just follow the step-by-step instructions below to make this delicious soup. It will surely impress all your family, and make them ask for more.

In the end, you get an amazing creamy soup with rich flavor and perfect texture, that is just melting in your mouth.

Are you intrigued? Let’s get started

What Ingredients do you need for a Creamy Soup of Leek and Celery Roots?

Chopped leek, celery, carrots, onions, and mozzarella on a gray table.

  • Butter – 2 Tablespoons (±30 grams)
  • Leek – 1 cup (±200 grams)
  • One Root of Celery – 1 cup (±200 grams)
  • Carrots – ½ Cups (±100 grams)
  • Garlic cloves – 1.
  • White flour – 1 tablespoon
  • Vegetable/Chicken Broth – 2 and ½ Cups (±600 ml.)
  • 1 Egg (Optionally)
  • Sour Cream – ½ Cup (±100 grams)
  • (Optionally) Mozzarella – ¼ Cup (±20 grams)
  • (Optionally) Pecorino Cheese – ⅕ Cup (±20 grams)
  • (Optionally) Parsley to taste

How to Make a Creamy Soup of Leek and Celery Roots?

  1. Get a large enough pan, and melt the butter into it.

4 pieces of melted butter in a gray pan.

2. After that, add the leeks, celery, and carrots over the melted butter. Mix well all the ingredients.

Sliced carrots and celery roots cubes into a gray pan.

3. Cook the vegetables for a few minutes to give them a lightly fried flavor. By doing that, we will give the soup a more intense taste in the end.

Boiling leek and celery roots for a creamy soup.

4. Now, over the vegetables, add the white flour to the pan. Mix well and continue to fry all the vegetables for another 2-3 minutes.

White flour above celery roots and leeks

5. After you will mix well all the ingredients, you should get a similar result.

Mixed leek and celery roots with carrots for a creamy soup.

6. After the vegetables have smothered enough and the flour has been well absorbed, it’s time to add the vegetable or chicken broth. Pour the vegetable broth over the vegetables and mix well all the ingredients.

Adding water into a creamy leek and celery roots.

7. Let the soup simmer until the vegetables are cooked through. You should get a similar result:

Creamy Soup of Leek and Celery Roots in a gray pan

8. Meanwhile, if you want a thicker soup, mix the sour cream with an egg.

Quicknote: If you prefer more liquid soups, omit the use of the egg and use only sour cream.

Mozzarella, sour cream, cheese and parsley on a gray table.

9. For that, put into a bowl sour cream and a raw egg:

Sour cream with a raw egg in a white plate.

Mix well both ingredients until you get a homogeneous mass. Leave the bowl for now.

Sour cream with egg and parsley.

10. When the vegetables are cooked, use a hand blender to turn the soup into a cream.

Mixing leek and celery roots soup ingredients.

11. After that, taste the soup and adjust it with salt and pepper to your taste.

Adding salt and pepper into a leek and celery soup.

12. Finally, add the sour cream or egg-cream mixture to the soup.

Adding cream to the celery and leek soup.

13. Mix well the soup and it is ready to be served.

Mixing leek and celery soup with a red elastic spoon.

Another bonus for cheese lovers: Pour the soup into a bowl suitable for the oven, add your favorite cheeses on top. In my case, I used mozzarella and pecorino cheese.

Creamy Soup of Leek and Celery Roots

After that, preheat the oven to 350°F (180°C) and put the bowl in the oven until the cheese melts.

Leek-Celery Roots soup on a purple table with a wooden spoon.

After that, the soup will be ready to be served on plates. A good idea is to serve near the soup the traditional focaccia Genovese.

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Green plate with celery and leek soup on a purple table.
Enjoy your meal!

Recipe Card:

Green plate with celery and leek soup on a purple table.

Creamy Soup of Leek and Celery Roots


  • Author: Victoria (Go Cook Yummy)
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45
  • Yield: 4 Servings 1x

Description

Learn how to make a deliciously healthy and creamy leek and celery roots soup. It is very healthy and cheap to make.


Scale

Ingredients

  • 2 tablespoons30 grams) of Butter
  • 1 cup200 grams) of Leek
  • 1 cup200 grams) of Celery (One Root)
  • ½ Cups100 grams) of Carrots
  • 1 Garlic clove
  • 1 tablespoon of White flour
  • 2 ½ Cups600 ml.) Vegetable/Chicken Broth
  • 1 Egg (Optionally)
  • ½ Cup100 grams) of Sour Cream
  • ¼ Cup20 grams) of Mozzarella (Optionally)
  • ⅕ Cup20 grams) Pecorino Cheese (Optionally)
  • Parsley to taste (Optionally)

Instructions

1. Get a large enough pan, and melt the butter into it.

2. Add the leeks, celery, and carrots into the pan. Mix and cook the vegetables for 7-8 minutes.

3. Add the white flour to the pan. Mix well and continue to fry all the vegetables for another 2 minutes.

4. After the vegetables have smothered enough add the vegetable soup. Mix well.

5. Let the soup simmer until the vegetables are cooked through.

If you want a thicker soup, mix the sour cream with an egg.

6. For that, put into a bowl 1/2 Cup of sour cream and a raw egg: Mix well both ingredients until you get a homogeneous mass.

7. When the vegetables are cooked, use a hand blender to turn the soup into a cream.

8. Adjust the soup with salt and pepper to your taste.

9. Finally, add the sour cream or egg-cream mixture to the soup.

10. Mix all the ingredients well and the soup is ready to be served.

Optionally for cheese lovers: Pour the soup into a bowl suitable for the oven, add your favorite cheeses on top. In my case, I used mozzarella and pecorino.

After that, preheat the oven to 350°F (180°C) and put the bowl in the oven until the cheese melts.

The soup is ready to be served on plates. Enjoy your meal!


  • Category: Soups

Keywords: creamy, soups, leek, celery, healthy, vegetarian, vegan

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