Easy Leek & Potato Soup with Celeriac

Bowl of leek & potato soup with bread, butter and chives.

5 from 9 votes

Easy Leek & Potato Soup with Celeriac

This Easy Leek & Potato Soup with Celeriac is quick & easy to make, creamy and super comforting but not heavy at all. Delicious twist on an old classic!

Course Dinner, Lunch, Soup

Cuisine British, International

Keyword celeriac, celeriac soup, leek and potato soup

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 183kcal

Author Jo Allison

Equipment

Ingredients

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

Metric - US Customary

Instructions

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.
Enjoy!

Notes

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.

Nutrition