This Easy Leek & Potato Soup with Celeriac is quick & easy to make, creamy and super comforting yet not heavy at all. Delicious twist on an old classic!
Leek & potato soup must be one of the most popular soups out there. It is also one of the easiest and most comforting soups to prepare and relies on the most humble of vegetables.
I love soup for lunch throughout the year but once the weather gets that bit colder, that's when this particular recipe comes out. I must say I make it a lot!
As much as I love simple leek & potato, very often I tend to add a little something extra to simply increase my veggie quota. This version including humble celeriac root is now by far my favourite one. I urge you to try it, unless celeriac is not your thing then simply leave it out.
Few simple tips when making Easy Leek & Potato Soup with Celeriac
Don't be to hung up on the quantity of veg. I suggested 2 medium leeks and potatoes, no need to use scales. If your veg is slightly larger and you might need a bit more liquid, go for it. Add splash more of stock/water, adjust seasoning and I'm sure your soup will be lovely. Soup making is not baking (pardon unintentional rhyme here), you don't need to be super precise to get wonderful results. I encourage you to go for it and make this simple leek & potato soup (with or without celeriac) your own.
I've suggested the use of onion in my recipe although I must say I don't always include it as leeks carry very similar flavour. Feel free to use it or leave it.
How to prepare leeks?
Leeks can be a bit of a pain due to all the grit that hides in between all the layers. The best way to sort them out is to get rid of very top, dark green, woody part. Make sure you leave a bit of green though (closer to white part). Once you’ve done that, cut your leeks in half (lengthwise) and gently run them under cold tap gently separating the layers and getting rid of all the grit. Make sure the leek stays intact though (it will be easier to slice). Once clean, go ahead and slice each half nice and thin.
Storing and serving suggestions
I like to serve this lovely soup very simply with sprinkle of chopped chives and a generous slice of toasted and buttered sourdough or my Irish Soda Bread or this delicious Easy Wholemeal Bread. Sometimes if I feel the need to indulge I might add an extra swirl of cream or creme fraiche on top of my portion or perhaps some pan fried and chopped bacon. Also nice with homemade croutons or roasted pumpkin seeds sprinkled on top. My Vegetarian Sausage Rolls and new favourite Vegan Cheese Scones also make delicious accompaniment!
Once cooked, cool the soup promptly (especially if it contains creme fraiche or cream) and store in the fridge for up to 3 days. This soup also freezes brilliantly so make a large batch and freeze your leftovers for up to 3 months.
Can this soup be adapted for vegan diet?
Of course! This soup as per recipe below is veggie but not vegan, however, it can be easily adapted. Simply substitute dairy creme fraiche or double cream with a good splash of plant based milk and butter for vegetable oil of your choice. I like to use cold pressed rapeseed oil*.
How to make Easy Leek & Potato Soup with Celeriac
Prepare your potatoes and celeriac (if using) by peeling them and cutting into rough chunks. Do the same with onions (if using).
Prepare the leeks by discarding the very top, dark green part., halving and cleaning them thoroughly, getting rid of all the grit. Slice thinly.
Melt butter in a large pan. Add prepared leeks and onion (if using) and cook until softened but not coloured (about 5 min). Make sure you keep and eye on it stirring it from time to time to prevent it from burning.
Add potatoes and celeriac (if using) and continue cooking for another 2-3 min.
Add stock, bit of salt and pepper and cover.
Simmer until all the veg, especially celeriac (which takes the longest) is tender (approximately 20-25min).
Take the soup off the heat and puree to desired consistency using hand/immersion blender. I like it really smooth and silky but you may want some texture to it.
Add creme fraiche, adjust seasoning and quickly blend again.
Serve sprinkled with chopped chives and some croutons.
Easy Leek & Potato Soup with Celeriac
- 2 medium leeks cleaned and sliced
- 1 small onion (optional) peeled and roughly chopped
- 2 medium potatoes peeled and cut into small chunks
- 0.5 small celeriac root (optional) peeled and cut into small chunks
- small knob of unsalted butter
- 1.2 ltr vegetable stock cube is fine
- 1 tablespoon (heaped) creme fraiche or double cream see notes
- salt & pepper to taste
- chives and croutons to serve
- Start with preparing your veg as indicated above.
- Discard the very top of the leeks (dark green part). Halve and clean your leeks thoroughly, getting rid of all the grit. Slice thinly.
- Melt butter in a large pan. Add prepared leeks and onions (if using) and cook until softened but not coloured (about 5 min). Make sure you keep and eye on it stirring it from time to time to prevent it from burning.
- Add potatoes and celeriac (if using) and continue cooking for another 2-3 min.
- Add stock, bit of salt and pepper and cover.
- Simmer until all the veg, especially celeriac (which takes the longest) is tender (approximately 20-25min).
- Take the soup off the heat and puree to desired consistency using hand/immersion blender. I like it really smooth and silky but you may want some texture to it.
- Add creme fraiche, adjust seasoning and quickly blend again.
- Serve sprinkled with chopped chives and some croutons.
- Nutritional information is approximate and should be treated as a guideline only.
- Feel free to add the onion to your soup. I add it occasionally although as leeks carry similar flavour I sometimes simply leave it out.
- You can substitute creme fraiche with double cream or splash of dairy or plant based milk of your choice.
- Store your soup in the fridge for up to 3 days or freeze for up to three months.
Update Notes: This post was originally published on 13 April 2017 and republished in September 2019 with some helpful info, new photos and recipe card.
Some more seasonal soup inspiration:
If you are soup lover and maker and not vegetarian you might want to make your own chicken stock too. Feel free to check out my guide on How To Make Chicken Stock in Instant Pot (with instructions for hob/stovetop users too).
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