Leek, Potato & Celeriac Soup

View Instructions

Serves:

6 to 8

Prep Time:

15 minutes

Cook Time:

25 minutes

Category:

Lunch | Soups

Introduction

About this Recipe

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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. This soup is a wintertime staple in our house. 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 (gluten-free, if required)
Salt and black pepper
½ cup (125 mL) whipping cream
Chopped fresh chives and crumbled blue cheese, for garnish

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

Using a high-powered blender gives this soup a very velvety texture. If you are using an immersion blender or a food processor, strain the soup through a fine-mesh sieve after blending for the same silky consistency.

Step by Step Instructions

Step 1

Melt the butter in a stockpot over medium heat. Add the leeks and sauté for about 5 minutes, until tender but not brown. Add the potatoes, 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 until smooth in a blender or with an immersion blender. Return the soup to the stockpot over medium heat, stir in the cream and season to taste.