Potato Leek and Celery Root Soup
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.
This recipe may contain Affiliate links from which I may earn a commission. As an Amazon Associate, I may earn from qualifying purchases.
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.