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Leek Potato & Celeriac Soup

Leek Potato & Celeriac Soup recipe image
This Leek Potato & Celeriac Soup is the ultimate comfort food for chilly evenings. It combines the earthy depth of celeriac with the sweetness of leeks and the creaminess of potatoes, all simmered in rich stock. The result is a velvety smooth texture that feels luxurious yet simple to make. Perfect for a cozy dinner or as a starter for a larger meal, this vegetarian dish highlights fresh herbs like thyme and basil for an aromatic finish. It&# 226;ÂÂs easy to prepare, requires common pantry staples, and reheats beautifully, making it a reliable favorite for weeknight cooking.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 226.3
Dietary: Gluten-free
Description
This Leek Potato & Celeriac Soup is the ultimate comfort food for chilly evenings. It combines the earthy depth of celeriac with the sweetness of leeks and the creaminess of potatoes, all simmered in rich stock. The result is a velvety smooth texture that feels luxurious yet simple to make. Perfect for a cozy dinner or as a starter for a larger meal, this vegetarian dish highlights fresh herbs like thyme and basil for an aromatic finish. It&# 226;ÂÂs easy to prepare, requires common pantry staples, and reheats beautifully, making it a reliable favorite for weeknight cooking.
Ingredients
  • 1/4 cup Butter
  • 4 Leeks; roots & tops removed
  • 3 md Potatoes; scrubbed
  • 1 Celeriac knob; peeled
  • 4 c Chicken or vegetable stock
  • 1 tsp Fresh thyme, basil and/or marjoram
Directions
  1. 1
    Melt butter in a large stockpot over medium heat.
  2. 2
    Slice leeks into 1/4-inch slices and add to the pot.
  3. 3
    Sauté leeks for 5 minutes until golden and softened.
  4. 4
    Peel celeriac and cut into 1/2-inch slices; scrub and cut potatoes into 1-inch chunks.
  5. 5
    Add potatoes and celeriac to the pot and sauté for 5 minutes.
  6. 6
    Cover and cook for 3 minutes.
  7. 7
    Stir in 1 cup of stock, cover, and continue to cook until vegetables are tender, about 25 minutes.
  8. 8
    Remove from heat and transfer vegetables and cooking liquid to a food processor or blender.
  9. 9
    Puree until completely smooth.
  10. 10
    Return puree to the stockpot.
  11. 11
    Add remaining stock and fresh herbs.
  12. 12
    Cover and simmer for 15 to 20 minutes to blend flavors.
  13. 13
    Serve hot.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 226.3kcal
% Daily Value *
Total Fat 12.3g19%
Saturated Fat 7.6g38%
Cholesterol 32.2mg11%
Sodium 140.9mg6%
Total Carbohydrate 26.8g9%
Dietary Fiber 3.5g15%
Sugars 5.6g
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: leek, potato, celeriac, soup, vegetarian, creamy, comfort food, thyme, basil, stock, blender, simmer, earthy, warm, healthy, dinner, side dish, herbs, root vegetables
Read it online: https://www.chefs-mate.com/recipe/leek-potato-celeriac-soup/