Potato, leek and celery root soup

Main Dish
4 servings
20 min
25 min
Very Easy


Number of serving: 4
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


  • 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.

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