Cream of celery soup with leek, garlic, and Great Northern beans in a smooth, creamy base. Quick and easy homemade soup recipe perfect for weeknight dinners or light lunches.

Ingredients

2 tablespoons butter
8 celery ribs, diced
1 large leek, diced (white and light green parts only)
1 medium white onion, diced
4 large cloves garlic, minced
4 cups vegetable broth
2 bay leaves
1 (15-ounce) can Great Northern beans, drained and rinsed
1/3 to 1/2 cup heavy cream
1 to 2 tablespoons freshly squeezed lemon juice
Fine sea salt and freshly cracked black pepper, to taste
Fresh chives, for garnish (optional)

Instructions

1. Sauté the Vegetables
Melt butter in a large stockpot over medium-high heat. Add celery, leek, and onion, sautéing for 6–8 minutes until mostly softened. Add garlic and cook for an additional 2 minutes.

2. Simmer the Soup
Add vegetable broth, bay leaves, and drained beans. Stir to combine and bring to a simmer. Reduce heat to medium-low, cover, and simmer for 10 minutes or until celery is fully tender.

3. Blend the Soup
Remove bay leaves. Stir in 1/4 cup heavy cream and 1 tablespoon lemon juice. Use an immersion blender to purée the soup until smooth.

4. Season
Adjust cream, lemon juice, salt, and pepper to taste, ensuring the soup has balanced flavor.

5. Serve
Serve warm, garnished with fresh chives and a few twists of black pepper.

Why You’ll Love This Recipe

Smooth, creamy texture with naturally fresh flavors from celery and leek.
Hearty yet light, making it a perfect starter or main course.
Quick and easy to prepare with minimal ingredients.

Tips

Cook vegetables until tender to enhance the natural sweetness.
Adjust cream and lemon juice to control richness and brightness.
Use a high-quality vegetable broth for deeper flavor.
For extra smoothness, strain the soup after blending.

Variations and Substitutions

Beans: Substitute cannellini or navy beans for Great Northern beans.
Dairy-Free: Replace heavy cream with coconut cream or oat milk.
Herbs: Add thyme, parsley, or tarragon for additional flavor.
Texture: Leave some vegetables unblended for a chunkier soup.

FAQs

Can I make this soup ahead of time?
Yes, store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Can this soup be frozen?
Yes, freeze in an airtight container for up to 2 months. Reheat slowly and add extra cream if needed.

Can I use fresh herbs instead of bay leaves?
Yes, thyme or parsley works well as a substitute.

Serving and Suggestions

Serve with crusty bread, garlic toast, or crackers.
Top with a drizzle of olive oil or a sprinkle of Parmesan cheese.
Pair with a light salad for a balanced meal.
Garnish with fresh chives or parsley for a pop of color.