Potato Leek Soup with Celery


Potato Leek Soup with Celery


Celery, leeks, onions, and potatoes for soup

“You walked west on Main Street until it bent. That’s where Castroville Street crossed Main Street. Castroville Street is now called Market Street, God knows why. Streets used to be named for the place they aimed at. Thus, Castroville Street, if you followed it nine miles, brought you to Castroville, Alisal Street to Alisal, and so forth.”

East of Eden, John Steinbeck

Fresh onion


With a path of north to south Main Street ambles across the length of Salinas. We even have North Main and South Main. Main Street is the compass that dissects Salinas into east and west. It is common to use “southside” or “eastside” or “northside” as nouns in speaking. “Where do you live? I live on the northside.” Rather than, “I live on the north side of town.” As if sides were being taken in a sporting match those who are third and forth generation native born to the city frown on these new descriptors. As the city has grown the north-east side has swelled and the city tilts eastward, away from the coast. Bound by the some of the richest agricultural fields in the valley there is no room for growth on the west or south sides of the city.


On the northside there is a fruit stand almost at the end of North Main that always has hidden specials. There is never a splashy sign and I’ve never seen anything on “sale”. One day it might be cilantro or avocados for a dime. In summer there have been baskets of ruby red strawberries for a quarter. Meyer lemons are labeled “sweet lemons”. Last week those Meyer lemons were a dime each. You need to know what you’re picking up. The produce is rarely organic. But I’ve found star fruit, guavas and kumquats there. When I spotted a ten pound bag of White Potatoes for $1.50 I opened the bag took a look and squished them to make sure they were still hard as a rock. I brought them home to the southside.


My mom made soup at least once a week. She made a huge pot, enough to feed her family of six and any guests or friends that might drop by. No matter what we had for dinner, there was always enough for everyone who gathered at the dinner table. Although she liked to start her soups with a meaty stock, often the soups were vegetarian—not by choice but by necessity. Toward the end of the month the freezer in the garage would be a huge cavern lined with a bit of old bread and a few half-gallons of frozen milk. This is when my mom was the most resourceful and creative. One of my favorites was what she called Potato Soup. If you asked her what was in the soup, she would simply answer “just potatoes”. The key was to ask her how she made the soup. It was then the foundation of sautéed onions and chicken broth would be revealed. Whenever possible celery, especially the leaves would join with the potatoes to make the soup complete. After the potatoes are cooked, a splash of milk is added to the soup just before serving. Potato Soup is one of the first soups my mother taught me to make.

Preparing vegetables for soup

This recipe goes together quickly and can be ready to serve in thirty minutes if the onions are started to cook while preparing the rest of the vegetables. I’ve taken the Potato Soup of my childhood and added leeks and garlic for more depth of flavor. All the shades of green from the leeks mirror the colors of the celery for a very visually appealing soup. I usually double this recipe as I like enough soup for lunch the next day.

1T olive oil
1C chopped onion
3 leeks thick green tops removed and then sliced 1/3″ thick
2-1/2C chicken or vegetable stock or broth
2-1/2C water
2-1/2C potatoes 1/2″ dice
1C sliced celery, include some leaves
1C low fat milk
salt and pepper to taste
  1. In a stock pot heat oil on medium heat until shimmering. Add the chopped onion and sauté for five minutes or until the onion becomes translucent. Stir occasionally. Add the leeks and sauté for five minutes until they become soft and very aromatic. Stir in the garlic and sauté for just another minute or two.
  2. Add the broth and water and bring the soup to a simmer. Add the potatoes and celery and simmer until the potatoes are cooked. They should pierce easily with a fork and be soft but not fall apart. Just before serving stir in the milk and warm the soup if needed. Add salt and pepper to taste.

Fresh garlic in wooden spoon

Potato Leek Soup with Celery served

This entry was posted in Cooking, Soups & Stews, Vegetables, Vegetarian Main Dishes and tagged , , , . Bookmark the permalink.

31 Responses to Potato Leek Soup with Celery

  1. A bowl of soup is welcome year round. This is like the french vichyssoise, but the addition of celery is perfect! I find that soups with celery have much more flavor. Beautiful heritage recipe Deb!

  2. Delicious, Deb! I love the photos… xx

  3. Carol Sacks says:

    Just home from a bike ride by the ocean. After all of that wind, I wish I had a bowl of your hearty soup right now. Lovely memories of your talented mother, too!

    • Deb says:

      A bike ride by the ocean sounds delightful! It is the calm before the rain here. The air is too still without any wind at all! With a storm brewing I wish I had a bowl as well!

  4. I almost always add celery to soups, they just don’t taste right without it. And lovely to give it a starring role here. I enjoyed a meander down down your Main Street, and all the foodie bargains to be had. Right now we here in the UK are chomping at the bit for a some of what you all have. Roll on spring!

  5. I love potatoes with leeks, and your lettuce bowls are so pretty!

  6. Geni says:

    What a lovely and luscious bowl of soup Deb. I really like how light it looks unlike a potato chowder type of soup. I would so enjoy digging into a bowl right now and may have to make it for dinner tonight…it’s a bit chilly in So. Cal today and that would hit the spot.

  7. Nina says:

    A perfect comforting soup….yummm:)

  8. “Just potatoes” – that’s funny. I was planning to make a quick pot of potato soup tonight after work, and I will be thinking of you and your mom while I do!

  9. Karen Harris says:

    I love when new Twitter followers have great sites where I can get lost. You have a lovely site. Thanks for the follow and the great read. I’ll be back!

  10. Mary says:

    When growing up, most every Saturday my Dad had either a pot of soup or chili cooking on the stove. They were the best soups I’ve ever eaten. So comforting, satisfying, and filling. I am a celery, leek, and potato lover. All three in one soup – simply perfect!

  11. Claire says:

    The market stall sounds perfect, buy and eat what they have in season. But mostly you have reminded me that I don’t use selery leaves enough in cooking, in fact I have a packet of celery herb seeds at home (grown for the leaves) that I must get round to planting this year.

  12. Finding treasure! This is a gorgeous, wholesome, and comforting soup! It looks creamy and oh so delicious.

  13. @yumivore says:

    LOVE soup and this looks beautiful! Potato and Leeks are wonderful together. Wish I could join you for a bowl (maybe the next time I visit Salinas).

  14. This looks so lovely – and perfect for early spring.

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