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Celeriac Leek & Potato Soup recipe

  • Author: Caroline

Ingredients

Scale

    • 2 tablespoons olive oil or butter (or a combination)

    • 2 large leeks, white and light green parts only, thoroughly washed and sliced (about 3–4 cups sliced)

    • 2 cloves garlic, minced

    • 1 medium celeriac (celery root), peeled and diced into ¾-inch cubes (about 3–4 cups, or 1.5 lbs/680g before peeling)

    • 2 medium potatoes (Yukon Gold or Russet preferred), peeled and diced into ¾-inch cubes (about 2 cups, or 1 lb/450g before peeling)

    • 5–6 cups vegetable broth or chicken broth (low sodium recommended)

    • 1 teaspoon dried thyme or 1–2 sprigs fresh thyme

    • ½ cup heavy cream, crème fraîche, or full-fat coconut milk (for vegan option) – optional, for added richness

    • Salt and freshly ground black pepper to taste

    • A pinch of freshly grated nutmeg (optional)

Instructions

    1. Prepare the Leeks and Other Vegetables:

        • Trim the root end and the tough dark green tops from the leeks. Slice the white and light green parts in half lengthwise, then slice them thinly crosswise. Place the sliced leeks in a bowl of cold water and swish them around vigorously to dislodge any grit. Lift the leeks out of the water with a slotted spoon or your hands, leaving the dirt behind at the bottom of the bowl. Repeat if necessary until they are perfectly clean. Drain well.

        • Peel the celeriac and dice it into roughly ¾-inch cubes.

        • Peel the potatoes and dice them into similar-sized ¾-inch cubes.

        • Mince the garlic.

    1. Sauté Leeks and Aromatics:

        • Heat the olive oil or butter in a large, heavy-bottomed pot or Dutch oven over medium-low heat.

        • Add the thoroughly washed and drained sliced leeks. Cook gently, stirring occasionally, for 8-10 minutes, or until they are very soft, wilted, and slightly translucent, but not browned. This slow cooking develops their sweetness.

        • Add the minced garlic and dried thyme (if using fresh thyme sprigs, add them with the broth). Cook for another 1-2 minutes, stirring, until the garlic is fragrant.

    1. Add Celeriac and Potatoes:

        • Add the diced celeriac and potatoes to the pot. Stir well to combine with the softened leeks and garlic. Cook for about 5 minutes, stirring occasionally, to allow the vegetables to begin to soften and absorb some of the flavors.

    1. Add Broth and Simmer Until Tender:

        • Pour in the vegetable broth or chicken broth. Add the fresh thyme sprigs, if using. Ensure the vegetables are mostly submerged in liquid.

        • Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 20-25 minutes, or until both the celeriac and potatoes are very tender and can be easily pierced with a knife or fork.

    1. Blend the Soup to Velvety Smoothness:

        • Once the vegetables are fully tender, remove the pot from the heat. If you used fresh thyme sprigs, remove them now.

        • Use an immersion blender to blend the soup directly in the pot until it is completely smooth and velvety. This is often the easiest and cleanest method.

        • Alternatively, carefully transfer the soup in batches to a standing blender. When blending hot liquids, never fill the blender more than halfway. Remove the center cap of the blender lid (the feeder cap) and cover the opening with a folded kitchen towel to allow steam to escape safely. Blend each batch until perfectly smooth, then return the blended soup to the pot.

    1. Add Cream and Season (If Using):

        • If you desire extra richness and a more luxurious texture, stir in the heavy cream, crème fraîche, or full-fat coconut milk (for a vegan option) into the blended soup.

        • Gently heat the soup over low heat until warmed through. Do not allow it to boil rapidly after adding cream.

        • Season the soup generously with salt and freshly ground black pepper to taste. The amount of salt will depend on the saltiness of your broth.

        • If using, stir in a tiny pinch of freshly grated nutmeg.

    1. Check and Adjust Consistency:

        • If the soup is thicker than you prefer, stir in a little more warm broth or hot water until it reaches your desired consistency.

    1. Serve and Garnish:

        • Ladle the hot, creamy Celeriac, Leek & Potato Soup into bowls.

        • Garnish with your choice of toppings, such as chopped fresh chives, crispy leek greens, or a drizzle of olive oil.

Nutrition

  • Serving Size: one normal portion
  • Calories: 180-280

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Find it online: https://hereasyrecipes.com/celeriac-leek-potato-soup-recipe/