Creamy Celery Root Leek Soup (Printable Version)
Velvety smooth blend of celery root, leeks, and cream for a comforting bowl.
# What You'll Need:
→ Vegetables
01 - 1 large celery root (about 1 lb), peeled and diced
02 - 2 medium leeks, white and light green parts only, sliced and rinsed well
03 - 2 medium Yukon Gold potatoes, peeled and diced
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable stock (gluten-free if needed)
06 - 1 cup whole milk
07 - 1/2 cup heavy cream
→ Seasonings
08 - 2 tablespoons unsalted butter
09 - 1 tablespoon olive oil
10 - 1 bay leaf
11 - 1/4 teaspoon ground white pepper
12 - 1/2 teaspoon sea salt, plus more to taste
→ Garnish
13 - 2 tablespoons chopped fresh chives or parsley
14 - Freshly ground black pepper
# How To Make:
01 - Heat butter and olive oil in a large pot over medium heat. Add leeks and sauté for 5 minutes until soft but not browned.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add celery root and potatoes. Cook, stirring occasionally, for 3–4 minutes.
04 - Pour in vegetable stock and add bay leaf, salt, and white pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes until vegetables are very tender.
05 - Remove bay leaf. Using an immersion blender, puree the soup until smooth, or carefully blend in batches in a countertop blender and return to pot.
06 - Stir in milk and heavy cream. Heat gently over low heat until warmed through, adjusting seasoning as needed. Do not boil.
07 - Ladle into bowls, garnish with chives or parsley and a twist of black pepper. Serve hot.
# Expert Advice:
01 -
- The celery root brings this incredible earthy sweetness that you just cannot get from any other vegetable
- This soup transforms into something restaurant worthy with almost zero effort on your part
02 -
- Blending hot soup requires serious caution, so never fill your blender more than halfway and hold that lid down tight
- Celery root can be surprisingly dense, so make sure your knife is sharp and take your time peeling away that tough outer layer
03 -
- Make this soup a day ahead of time because the flavors develop and deepen overnight
- If the soup seems too thick after blending, just add more stock or water until you reach your preferred consistency