Chilled Celery and Leek Soup

As the weather heats up, here is another wonderful and delicious chilled soup, using our celery, leeks, and Spring onions.  You can enjoy this soup warm, but we love it chilled on warmer days.

Preparation Time:  30 minutes

Cooking Time:  30 minutes

Serves:  8 (8 oz portion) or 4 (16 oz portion)

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  • 5 cups diced celery (1 bunch)
  • 3 cups diced leeks, white and light green parts only (3 small leeks)
  • 2 cup diced Spring onion (1 medium to large onion)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 1 tbsp dried thyme leaves
  • 1 1/2 qts vegetable stock
  • 1/2 cup goat milk yogurt or sour cream
    • You can use heavy whipping cream or half and half instead, and if you still want a slightly sour flavor that the yogurt or sour cream would have added, add 1 tsp lemon juice along with the cream or half and half.
  • Pinch of cayenne pepper (optional)
  • Kosher salt to taste
  • Black pepper to taste


  • Wash the celery really well, drain, dice; set aside.
    • If your celery bunch came with leaves remove the leaves and thin stems after washing, drain, retain the leaves and thin stems for use in veggie stock.
  • Wash the leeks really well, especially in the crevices around the leaves, as they will most likely be very sandy, cut away and discard any discolored leaves.
    • Cut off the root end, cut the white leek stem away from the green leaves, slice the white leek stem in half length-wise, dice, place in a large bowl with cold water, using your hands, move the diced leeks in the water to remove any sand or dirt, drain; set aside.
    • Separate the green leaves from each other under running water, remove any dirt/sand, drain, cut into 2 inch sections; retain the green leaves for use in veggie stock.
  • Peel and wash the Spring onions, slice in half, dice; set aside.


  • Heat a large soup pot on medium-high, wait a minute for the pot to heat up then add the olive oil, wait another minute, add the diced onions and dried thyme, stirring frequently cook until caramelized (about 10 minutes), add the leeks and celery, stir, cook for another 5 minutes, add the veggie stock, bring to a boil, reduce to simmer, cook for another 15 minutes, stir occasionally.
  • Your soup is almost done and while you can obviously eat it at this point we prefer to process it until it’s really creamy and then add the yogurt.
  • Ladle some of the soup into a high-speed blender and process at high speed until creamy; you may have to do this in batches.
    • Safety tip!  Do not fill more than 1/3 of the blender with hot items, especially liquids.  The soup will be hot so make sure you hold the lid of the blender down as the air in any blender with hot items especially liquid will expand rapidly.
    • Blend at high speed until creamy then pour the contents into a clean pot, repeat until all the soup has been pureed.
  • Add the goat milk yogurt, stir to thoroughly incorporate the tangy yogurt.
    • You can also use Greek or regular yogurt, or sour cream; just make sure they are unflavored and unsweetened
    • If all you have available is heavy whipping cream, or half and half, no problem, just add a teaspoon of lemon juice as well.
  • Season to taste with kosher salt and black pepper.
  • Your celery and leeks soup with goat milk yogurt is done.
  • Serve immediately or…
    • Cool the soup to room temperature as quickly as possible, such as an ice bath.
    • Pour into sealable plastic containers and store in the fridge until chilled.
  • Garnish with a fresh celery leaf and a dash or two of ground cayenne pepper for a little heat.

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