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Creamy Celery Leek Soup


We woke up one morning ready to head to a farm for apple picking, but it was pouring rain. We picked up our CSA and found some leeks and celery. What we turned it into was legendary. Both Dana, my mom and I nestled up to the table and enjoyed a creamy, heart-warming soup that had a delicate balance and a blend of goodness.

From our kitchen to yours, Bennett


3 Leeks, chopped
5 Celery stalks, chopped
½ yellow onion, chopped
3 tablespoons, Kerrygold grassfed butter (salted)
4 cups chicken stock
6 ounces coconut cream
Sea salt and pepper to taste


Add the leeks, celery, and onions to a Dutch oven
Heat the Dutch oven to medium and add butter until the vegetables are soft
Add chicken stock, cream, and seasoning
Simmer for 15-20 minutes
Move ingredients to the high speed blender and blend for 30 seconds
Put back in the Dutch oven and simmer for another 10 minutes

Serves 4-6


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