The Meal Planner

My dad is an amazing cook and came up with this recipe. He taught me how to make it a few years ago when my husband Steve and his friend Scott were snowboarding in the mountains all day. When they were cold and sore and on their way back home, we thought a big pot of warm homemade soup would be a good end to their day, so I told Steve to invite Scott and his wife over for soup.

Scott told me later that he actually HATES celery and he was too afraid to tell me…until he tried the soup. He kept raving about it and even went back for seconds! I’m telling you …it’s good soup for a chilly day.

Another great bonus to this soup is how quick it is to make. This is one of the only from-scratch soups I know how to make in 20 minutes.

*Recipe from My Pops (Alex Majewski)

Serves about 6

1 Celery bunch
2 Leeks
Chili flakes (optional, to taste)
2 tbsp butter
1 tbsp oil
2 cups chicken stock
500ml half and half cream
500 ml cottage cheese
½ pkg Knorr Cream of Leek Soup mix (it makes it creamier and thicker but also adds flavor, instead of adding a thickening agent like cornstarch)

Chop entire celery bunch (leaves included) discarding the ends. Chop the leeks, but stop chopping when you get to the green and discard the green part. Place the leeks in a bowl full of cold water – sand gets caught deep inside, between the layers, so when it’s all chopped and broken apart its easier to wash. Drain by scooping the leeks out with a slotted spoon or sieve since the sand will have settled on the bottom of the bowl.

In a large pot, melt butter and oil on medium heat. Sauté the chopped celery and leeks until soft (about 8-10 minutes). Season with salt, pepper and chili flakes (as much as you like...I add about 1/2 tsp and it just gives it a very slight kick. You can skip these if you want). Add the chicken stock (reserve about 1/4 cup). Let simmer for a couple minutes.

In a measuring cup add leek soup mix and reserved chicken stock and mix until you have a slurry. Add cream and leek soup slurry and continue heating on medium. Stir frequently – do not let it boil or scorch on the bottom. When it has come up to temperature add the cottage cheese. This is the secret ingredient that makes it thick and creamy. Stir to melt. Turn heat down.

Serve with warm crusty bread or buns.

Click here for printable version of Cream of Leek & Celery Soup

Mmmmm......soooooo good! This is one of my all-time favorite comfort foods. It's pretty great that something that tastes so amazing and is so comforting is ALSO quick and easy to make. We ate this curled up on the couch together underneath a blanket watching a movie on a chilly Saturday evening. You should try it too. It will warm you to your toes :)

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1 Response
  1. RBH Says:

    Thanks for the great recipe! I made this for our family sub night - it really was super quick to pull together with nice flavors. We'll be making this again!