Place the cilantro on top then pour the broth + water. Feel free to use it or leave it. Hi! Thanks Corina! Glad you like the recipe , Brrrrrr it’s still freezing here so I really fancy tucking into a bowl of your delicious sounding soup!!! Gently sweat the vegetables until the celeriac starts to soften, around 10 minutes. Hi Monica! I assume the leeks come first and the potatoes and celeriac second, but it seems like something you may want to amend! I do like soups that use up the bits and pieces in the fridge a great way to avoid food waste.
Once you’ve done that, cut your leeks in half (lengthwise) and gently run them under cold tap gently separating the layers and getting rid of all the grit.
I urge you to try it, unless celeriac is not your thing then simply leave it out. Heat a dutch oven or large soup pot over medium heat. Bring to a boil then reduce heat to a simmer and partially cover the pot. Thanks for sharing it with us this month on Simple and in Season! Happy to link up.
Store your soup in the fridge for up to 3 days or freeze for up to three months.
Look forward to making this soup today for my family. It is also one of the easiest and most comforting soups to prepare and relies on the most humble of vegetables. . You can substitute creme fraiche with double cream or splash of dairy or plant based milk of your choice. Celeriac works so well with leek and potato and I always have it when in season so in it goes, so good! Yummy! 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 …
Cook until the celeriac and potatoes are just fork tender, about 15 minutes. I encourage you to go for it and make this simple leek & potato soup (with or without celeriac) your own. Instant Pot Creamy Cauliflower Cheese Soup.
Thanks Lizet! I could do with a bowl of it just about now! Your email address will not be published. x. I love root vegetables soups like this and it’s a great idea to add some celeriac as well. Halve and clean your leeks thoroughly, getting rid of all the grit. * Percent Daily Values are based on a 2000 calorie diet.
Serve sprinkled with chopped chives and some croutons. Add the cumin stir and cook for 30 seconds.
*This post contains affiliate links, which means that if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more. My kids love it too. Leeks are fantastic, milder tasting cousins of onions and they’re so versatile too. and it seems to work. Hi Kym, Of course you can add garlic. Love the addition of celeriac here. Do the same with onions (if using). It’s funny you saying about celeriac having a really distinct taste…I think it does too, but I somehow managed to completely fool my father in law and two children once when I made celeriac mash – they all thought it was regular mashed potatoes!?!
As much as I love simple leek & potato, very often I tend to add a little something extra to simply increase my veggie quota. If you are soup lover and maker and not vegetarian you might want to make your own chicken stock too. Then add the garlic and cook for 1 minute. I want to give it a try this fall. It sounds delicious! Hi Francesca! Melt butter in a large pan. Thanks Kat! I only recommend products I own or really like and which caught my attention.
Thanks for linking your lovely soup up to #CookBlogShare and Happy Easter!!
Prepare your potatoes and celeriac (if using) by peeling them and cutting into rough chunks. Make sure you leave a bit of green though (closer to white part). Delicious twist on an old classic! Then simmer for 10-15 minutes or until vegetables are tender. This version including humble celeriac root is now by far my favourite one.
Add the diced leek and cook until it starts to soften, about 8 minutes. Slice thinly. Nutritional information is approximate and should be treated as a guideline only. Process the mixture and return to the saucepan, add cream and pepper and stir until heated through. Make sure you keep and eye on it stirring it from time to time to prevent it from burning. The best way to sort them out is to get rid of very top, dark green, woody part. Slice thinly. Don’t be to hung up on the quantity of veg. I can imagine that it adds a lovely depth of flavour to the classic leek and potato combo. Of course! I add it occasionally although as leeks carry similar flavour I sometimes simply leave it out. Simmer until all the veg, especially celeriac (which takes the longest) is tender (approximately 20-25min). I have never tried leek before. Once heated add the olive oil. Add stock, bit of salt and pepper and cover. Remove the bacon bits to drain on a paper towel. This would go down an absolute treat in my house! I love soup for lunch throughout the year but once the weather gets that bit colder, that’s when this particular recipe comes out. I haven’t had celeriac in far too long, but I do like it. Have a great Easter!
Feel free to check out my guide on How To Make Chicken Stock in Instant Pot (with instructions for hob/stovetop users too). Leek and potato soup is one of my favourite things about autumn! My Vegetarian Sausage Rolls and new favourite Vegan Cheese Scones also make delicious accompaniment! Add potatoes and celeriac (if using) and continue cooking for another 2-3 min.
Set aside to use as a garnish. Method.
Leek and Tattie soup is a firm favourite with my kids in this house. 15 HEALTHY WINTER SOUPS RECIPES – COMFORT FOODS FOR COLD WEATHER - Fit4Woman, Lunenburg, Nova Scotia Travel Guide: What to See and Do, How to Visit the Lake Michigan Shore Wine Trail, Weekend Getaway Guide to Dubois County, Indiana, 1 Medium Leek, white and light green parts cleaned and diced, 2 Pounds Celeriac, trimmed and peeled, and diced, 1 1/2 Pounds Yukon Gold Potatoes, peeled and diced, Small Handful of Fresh Cilantro, left whole. Your email address will not be published. Add onion, celeriac, potatoes and parsley. I love the flavour of celeriac, definitely one to try. Copyright © 2017- 2020 Jo's Kitchen Larder | All Rights Reserved. It is also one of the easiest and most comforting soups to prepare and relies on the most humble of vegetables.
Delicious twist on an old classic! Pour into bowls and add extra parsley and salt. Well done tricking the family. Thank you so much for the invite to another #CookBlogShare I will definitely pop over and link another recipe later this week. They tend to love beige food not even realising that this one is packed full of leeks and celeriac they are not too keen on.
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