Potato Leek and Celery Root Soup is creamy, comforting and filling! Inspired by the original French Potato and Leek soup, I have added celery root to add a bit of earthiness and brightness.
Potato and Leek Soup is an easy classic French recipe and perfect for a cold evening. With the addition of celery root, the buttery leeks, creamy potatoes and notes of bay leaf, thyme and garlic will make you say “Mmm” from the first bite.
What do I Need for This Comforting Soup?
You only need a few ingredients for this simple soup. You can leave out the celery root, if you like, and adjust other spices and seasonings to your taste.
Soup Base:
- Leeks
- Potato
- Celery Root
- Vegetable Broth (powered broth is OK, too!)
- Heavy Cream (optional, but highly recommended)
Aromatics:
- Garlic
- Bay Leaf
- Thyme
- Salt and Pepper
How to Make Potato Leek Celery Root Soup
I cook the leeks and garlic in butter until softened and aromatic. I add everything else except the heavy cream to cook and soften. Then, I use an immersion blender (you can use a blender, too) to blend everything and I finish with heavy cream.
Optional: Garlic Parsley Croutons
The garlic parsley croutons are optional, but I find they are a perfect accompaniment to this soup. You can even use stale bread, if you have some lying around.
I simply chop the bread to my desired crouton size, mix with some hot garlic-infused olive oil and bake for a few minutes. Finally, I mix with chopped parsley.
Serving and Storing Potato
I serve the soup warm, with a little extra heavy cream, chopped chives, freshly cracked black pepper and the garlic parsley croutons.
You can refrigerate this for up to three days.
Potato Leek and Celery Root Soup
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Ingredients
Potato Leek Celery Root Soup
- 2 tbsp Butter
- 2 Leeks rinsed and chopped
- 1 clove Garlic minced
- 2 Medium-Large Potatoes chopped into small-medium cubes
- 1/2 Celery Root chopped
- 2 Bay Leaves
- 5-6 cup Vegetetable Broth
- 1 Sprig Thyme or 1/2 tsp dried
- 1/4 cup Heavy Cream
- Salt and Pepper to taste
- Chives or or Parsley chopped, to garnish
Garlic Parsley Croutons
- 1 cup Bread cubed to desired size
- 2 tbsp Olive Oil
- 1 clove Garlic smashed
- Parsley chopped
- Salt and Pepper to taste
Instructions
Make the Soup
- Melt the butter over medium heat.
- Cook chopped leeks and garlic until soft, about 7-10 minutes.
- Add the remainder of the ingredients, except heavy cream. Bring to boil and simmer 15-20 minutes until the potatoes and celery root are soft.
- Remove bay leaves and sprig of thyme. Blend everything with an immersion blender, or regular blender.*
- *If using a regular blender, you may need to blend in batches. Allow steam to escape, as you blend. Refer to the blender instructions for hot liquids.
- Add heavy cream and season with salt and pepper to taste. Garnish with chives or parsley and freshly cracked pepper. Top with Garlic Parsley Croutons (below).
Make the Garlic Parsley Croutons
- Preheat oven to 375F/190C or Air Fryer to 350F/175C.
- Add smashed garlic clove to olive oil in cold pan. Cook on medium heat until the garlic is fragrant (do not burn). Remove garlic.
- Mix cubed bread with olive oil and bake in a single layer for 10 minutes or until golden. Toss every few minutes.
- Remove from oven and toss with chopped parsley.