Potato, leek and celery root soup

Ingredients

• 4 tablespoons butter
• 4 cups thinly sliced leeks
• 1 celery root
• 4 cups chicken broth
• 3 medium red potatoes
• Salt to taste
• 1 sprig fresh thyme
• celery seeds

You may like

Potato, pancetta and cheese gratin

Preparation

• Melt the butter in a large saucepan over medium heat.
• Add the leeks, cook 5 minutes, stirring occasionally. Add the celery root and cook, stirring often, 5 minutes.
• Add the chicken broth and potatoes. Bring to a boil over medium high heat.
• Reduce the heat, then simmer 25 minutes, covered, or until vegetables are soft.
  
• Remove the sprig of thyme and discard. Puree the soup using a blender until nice and smooth.
• Season to taste with salt- though this will probable not be necessary if you used regular chicken broth. Garnish with thyme and celery seed.

Report a mistake in the recipe text