This delicious and rich Celery, Leek, and Potato Soup is my embellishment of Julia Child’s potage célestine. The soup can be served either hot or cold and can serve as a whole meal for a light supper. The potatoes and rice give body to the soup.

To Go Directly to the Recipe, Click Here.

Cut off the dark green parts of the leeks. Cut a cross in the pale green parts and wash thoroughly under water to make certain all the sand is removed.

Chop the onion, slice the white and pale green parts of the leeks.

Slice the celery stalks. In a large heavy-bottomed pot with a lid, cook the onion, leeks, celery, and 1⁄2 teaspoon of salt in 4 tablespoons of butter over low heat, covered, for 15-20 minutes, stirring occasionally.

The vegetables should be very tender but not browned.

Chop the celery leaves. The leaves give a boost to the celery flavor.

Raise the heat, and add the celery leaves, savory, thyme, and chicken stock. Bring to a rapid boil, and stir in the rice.

Simmer uncovered for 25-30 minutes until the rice is cooked.

Though my site is not sponsored by any product, I particularly like the quality of Swanson’s Organic Free-Range Chicken Stock.

Meanwhile, peel and dice the potatoes. In a separate pot, bring 3 cups of water to a boil with 1⁄2 teaspoon salt, and add the diced potatoes. Cook until the potatoes are tender.

Drain the cooked potato water into the leek and celery mixture.

Using a ricer or an immersion blender, purée the potatoes.

In a small saucepan, heat the milk to the simmer, and add it to the puréed potatoes, beating with a whisk until the creamed potatoes are smooth.

Combine the creamed potatoes with the the celery-leek-onion and herb mixture, whisking until well incorporated.

Purée the Celery, Leek, and Potato Soup with an immersion blender right in the pot or in a food processor until smooth. 

Add the sugar, and salt and white pepper to taste. Taste and correct the the salt, white pepper, and herbs. May be prepared ahead to this point and set aside uncovered.

Meanwhile, heat the olive oil over medium heat in a skillet, and sauté white bread cubes in the oil until nicely toasted.

When you are ready to serve, bring the Celery, Leek, and Potato Soup to the simmer, and whisk in the softened butter and heavy cream. Stir in most of the minced parsley, and serve in bowls with the croutons and remaining parsley on top.

To Download or Print the Full Recipe, Click Here.