How to make celery leek and potato soup: Step-by-step. 1. Saute the leeks and garlic. In a medium-size pot on medium heat, add the oil. Once the oil is shimmering, dump in the leeks and saute for 1 minute. Next, add the garlic and saute for another 1-2 minutes. 2. Add the potatoes, celery, and seasonings to the pot.. Creme Fraiche and croutons for serving. Directions. In a large stock pot, heat the olive oil over medium heat. Add the leeks and garlic. Season with salt and pepper. Cook for about 5 – 7 minutes or until tender. Add the celery, potato, bay leaves, and thyme. Season with salt and pepper. Cook for another 5 – 7 minutes.
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Instructions. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot 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. Add the dill, capers, and lemon juice and heat through.
