Creamy celery, potato and leek soup with nutmeg and cheesy crisp bread
An original, comforting soup where celery and leek are slowly cooked until tender, potato adds silky body, and a pinch of nutmeg rounds out the flavor. It is finished with golden cheesy crisp bread for contrast.
Ingredients
- 25 g butter (for sofreír)
- 15 ml olive oil (for sofreír and the pan)
- 180 g leek (solo the parte blanca and verde tierna, sliced finas)
- 120 g yellow onion (chopped)
- 300 g celery (sliced, with leaves tiernas reservadas si the tiene)
- 10 g garlic (chopped)
- 350 g potato (pelada and diced small)
- 900 ml vegetable broth (low sodium if possible)
- 250 ml whole milk (at room temperature)
- 50 g aged grated cheese (tipo manchego curado or parmesan-like, divided)
- 1 g ground nutmeg (or to taste)
- 6 g salt (ajustar to taste)
- 1 g black pepper (freshly ground)
- 60 g rustic bread (diced small or migas gruesas)
- 8 g fresh parsley (chopped fino)
- 10 ml lemon juice (for finalizar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 200 °C / 400 °F. Toss the rustic bread with 1 teaspoon of the olive oil and 25 g of the grated cheese. Spread on a tray and bake for 8 to 10 minutes, stirring once, until golden and crisp. Set aside.
- 2
2. In a large pot, heat the butter with the remaining olive oil over medium heat. Add the leek, yellow onion, and celery with a pinch of salt. Cook for 8 to 10 minutes, stirring, until the vegetables are tender and lightly sweet without browning too much.
- 3
3. Add the garlic and cook 1 minute more, just until fragrant. Add the potato and stir well so it is coated with the fat and vegetable juices.
- 4
4. Pour in the vegetable broth, then add the salt, black pepper, and nutmeg. Bring to a gentle boil, reduce the heat, and cook covered for 18 to 20 minutes, until the celery and potato are very tender.
- 5
5. Remove from the heat and blend the soup until smooth. Add the whole milk and the remaining 25 g grated aged cheese. Return to low heat for 2 to 3 minutes, without letting it boil hard, so it stays creamy and fully combined.
- 6
6. Add the lemon juice and taste for salt and pepper. If the soup is too thick, add a little more hot broth or water and stir again.
- 7
7. Serve the soup hot with the cheesy crisp bread on top and finish with the chopped fresh parsley. If you reserved tender celery leaves, chop and scatter them over the bowls as well just before serving.
Chef tips
For an extra-smooth texture, pass the blended soup through a sieve. Add the bread at the end so it keeps its crunch.
Substitutions
You can replace the whole milk with light cream for a richer soup, or with unsweetened plant-based milk if you want to avoid dairy, though you should also omit the cheese and butter. Parsley can be replaced with chives.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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