Leek and Celery Soup

This easy one pot Leek and Celery Soup is creamy, delicious, and packed with vegetables. It's great as an easy weeknight dinner (it's ready in about 45 minutes), and it's a great way to use up the celery in your fridge!

If you're anything like me, you probably have a head of celery tucked away at the bottom of your fridge, and maybe even a couple leeks. Both of these ingredients are a bit tough to use, so why not make this soup!

It's super creamy thanks to the potatoes, but still has a light, vegetal flavor that's balanced out by the tartness of lemon juice.

This soup is a great spring dinner! It's perfect for serving with bread and a light salad, or as a side dish or appetizer for a entertaining.

• 4 tablespoons olive oil
• 2 tablespoons butter (regular or vegan)
• 2 large leeks (about 3 cups) halved and thinly sliced, wash well
• ⅓ cup shallots, finely minced (1-2 large shallots)
• 1 tablespoon fresh garlic, finely minced
• 3 cups celery, thinly sliced
• 5-6 large yellow potatoes, chopped (~3 cups)
• ⅓ cup chopped parsley, plus more for garnish
• 1 tablespoon fresh thyme, finely chopped
• 4 cups vegetable broth
• 1 ½ tablespoons lemon juice
• 1 ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper