Leek, potato and celeriac soup
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
Ingredients
- 1tbsp oil
- 1 celeriac, peeled and diced
- 2 leeks, sliced
- 4 potatoes, peeled and diced
- 2l vegetable stock
- 2tsp mixed herbs
- Salt and pepper, to taste
- Cream or creme fraiche, to serve (optional)
- Sprigs of fresh basil, to serve (optional)
Method
- STEP 1In a large saucepan heat the oil over a medium heat and add the leek, saute for 4-5 minutes, don't let it go brown.
- STEP 2Add the celeriac, mixed herbs and potatoes, and cook for another 2 minutes.
- STEP 3Add stock, bring to the boil, then simmer for 1 hour 5 minutes.
- STEP 4Blend with a hand blender, until there are no lumps, season with salt and pepper, then add more stock if you want a thinner soup.
- STEP 5Serve with the basil and creme fraiche.
