Leek, Potato & Celeriac Soup

View Instructions

Serves:

6 to 8

Prep Time:

15 minutes

Cook Time:

25 minutes

Category:

Soups

Introduction

About this Recipe

Recipe from Set for the Holidays
Appetite for Random House, 2018

This hearty soup has an elegant side because of the delicate flavours of the leeks and the celeriac (celery root). Once cooked, celeriac is smooth and seems creamy even before you add the cream. In our house this soup is a wintertime staple, and when spring finally rolls around I served it chilled like a traditional vichyssoise.

Ingredients

2 Tbsp (30 g) butter
2 cups (175 g) sliced leek, white and light green parts only (about 1 large)
¾ lb (340 g) peeled and diced russet or Yukon Gold potato (about 2 medium)
2 cups (250 g) peeled and diced celeriac (about 1 small)
2 tsp chopped fresh thyme
1 bay leaf
Pinch of ground nutmeg
4 cups (1 L) chicken stock or vegetable stock
Salt and pepper
½ cup (125 mL) whipping cream
Chopped fresh chives and crumbled blue cheese, for garnish

NOTES: You can store this soup in an airtight container for up to 3 days in the fridge or for up to 3 months in the freezer. Reheat it directly from the freezer in a saucepan over low heat, or thaw it in the fridge overnight and warm over medium-low heat.

Step by Step Instructions

Step 1

Melt the butter in a stockpot over medium heat. Add the leeks and sauté, without letting them brown, until tender, about 5 minutes. Add the potato, celeriac, thyme, bay leaf and nutmeg and stir. Pour in the stock, season lightly with salt and pepper, and bring to a simmer.

Step 2

Cover and reduce the heat so the soup simmers gently. Cook until the potatoes are tender, about 20 minutes.

Step 3

Remove and discard the bay leaf. Purée the soup in a blender or using an immersion blender until smooth. Return the soup to the pot over medium heat, stir in the cream and season to taste.