Potato Leek and Celery Root Soup

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.