Easy Leek Potato Soup With Celeriac Recipes

EASY LEEK & POTATO SOUP WITH CELERIAC

Steps:

• Start with preparing your veg as indicated above.
• Discard the very top of the leeks (dark green part). Halve and clean your leeks thoroughly, getting rid of all the grit. Slice thinly.
• Melt butter in a large pan. Add prepared leeks and onions (if using) and cook until softened but not coloured (about 5 min). Make sure you keep and eye on it stirring it from time to time to prevent it from burning.
• Add potatoes and celeriac (if using) and continue cooking for another 2-3 min.
• Add stock, bit of salt and pepper and cover.
• Simmer until all the veg, especially celeriac (which takes the longest) is tender (approximately 20-25min).
• Take the soup off the heat and puree to desired consistency using hand/immersion blender. I like it really smooth and silky but you may want some texture to it.
• Add creme fraiche, adjust seasoning and quickly blend again.
• Serve sprinkled with chopped chives and some croutons.
• Enjoy!

LEEK, POTATO AND CELERIAC SOUP

Steps:

• 1. Melt the butter in a stockpot. 2. Slice leeks into 1/4-inch slices and add to stock pot. Saute for 5 minutes until golden. Add potatoes and celeriac and saute for 5 minutes. Cover and cook for 3 minutes. Stir in 1 cup of stock, cover and continue to cook until potatoes are tender, about 25 minutes. 3. Remove from heat. Pour vegetables and stock into a food processor or work in batches in a blender and puree. Return puree to stock pot, add remaining stock and herbs. Cover and simmer for 15 to 20 minutes. Serve hot.

EASY POTATO AND LEEK SOUP

Steps:

• In a medium pot over medium heat, combine the potatoes and broth and allow to simmer for 20 minutes, or until potatoes are tender.
• In a separate skillet over medium heat, saute the leeks in the butter or margarine for 5 to 10 minutes, or until tender. Add the leeks and the cream to the potatoes and stir well. (Note: This is the point I like to take a potato masher and slightly thicken the soup.)

CHARD STALK, CELERIAC AND LEEK SOUP

Steps:

• Heat olive oil over medium heat in a soup pot or Dutch oven and add leeks. Cook, stirring, until tender but not colored, about 5 minutes. Add a generous pinch of salt and add chard stems, celeriac, potato and water or stock. Stir together and bring to a boil. Add salt to taste (I use about 1 teaspoon per quart of water to start when making soup).
• Reduce heat to low, cover and simmer 45 minutes.
• Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover top of jar with a towel pulled down tight, rather than airtight with the lid. Return to pot and heat through, stirring. Season with salt and pepper. If desired, thin out with a little more water or stock. Garnish each serving with chopped parsley or celery leaves.

EASY LEEK AND POTATO SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until slightly softened, about 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes.
• Remove soup from heat; discard bouquet garni. Puree soup in the pot using a hand blender.