This easy recipe for potato, leek, and celery root soup is great served warm on cool days or chilled on warm ones. If you can’t find celery root, add an extra potato and a couple of stalks of celery as a substitute.
Try this soup with a simple avocado arugula and goat feta salad.
- 2 tablespoons olive oil
- 1 sweet onion, peeled and chopped
- 3 leeks, white and green parts, chopped
- 1 clove garlic, peeled and finely chopped
- 3 medium Yukon Gold potatoes, peeled and chopped
- 1 knob (1 1/2 pounds) celery root, peeled and chopped
- 1 bay leaf
- 2 quarts vegetable stock, or spring water
- 1 tablespoon finely chopped fresh thyme, marjoram, or basil
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley, dill, or chervil leaves, for garnish
In large 4- or 5-quart pot, heat the olive oil over medium heat.
Add onion, leek, and garlic, and sauté until the onion is translucent, about 5 minutes.
Add the chopped potatoes, celery root, and bay leaf.
Stir the vegetables and then add the stock.
Bring the soup to a boil, cover the pan, reduce heat to low, and simmer 20 minutes or until vegetables are fork tender.
Add the thyme, sea salt, and pepper to taste.
Cook an additional 5 minutes.
Remove bay leaf, and puree soup with a vertical blender.
Ladle the soup into bowls and garnish with fresh herbs.