Cream of Leek and Celery Soup

Cream of Leek and Celery Soup

Simple to prepare and tastes like a million bucks – this soup has it all.  Perfect first course on a cold winter night or when hosting guests who are vegetarians.


  • 2 tbsp vegetable oil
  • 1/2 medium Spanish onion, finely chopped
  • 3 celery ribs, finely chopped
  • 3 leeks, white and light green parts chopped
  • 1 tsp dried oregano
  • 1/2 tsp each salt & pepper
  • 2 tbsp dry vermouth (optional)
  • 32 ounce container vegetable broth
  • 1 cup heavy cream


  1. In a heavy saucepan, sauté the onion, celery and leek in the oil for 5 minutes over medium heat.
  2. Add oregano, salt and pepper and cook for 2 additional minutes – vegetables should be soft a lightly browned.
  3. Add the vermouth and the vegetable broth and simmer partially covered for 45 minutes over medium-low heat.
  4. Add the cream and warm for 2 minutes.
  5. Working in 2 batches, add the soup to a blender and puree until smooth, about 1 minute.  ***Be sure to remove the small venting cap from the blender to allow steam to come out and place a kitchen towel to cover the opening.  Return the pureed soup to a clean saucepan and gently heat for 2 minutes.
  6. To serve, ladle soup into bowls.

Serves 6 as a starter or 4 as a main course.

Note: Dress the soup with a light drizzle of heavy cream for an elegant touch.

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  1. It is not very often that my husband says that he really, really likes something, but he really, really likes this soup. The only changes I made were lightening the cream, adding a bunch more pepper and topping with sliced scallions. Thanks for the recipe!


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