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Potato, Leek and Celery Root Soup

Yield: 6 Servings | Prep Time: 40min | Source:


  • 2 tablespoons olive oil
  • 1 sweet onion (peeled and chopped)
  • 3 leeks, white and green parts (chopped)
  • 1 clove garlic (peeled and chopped fine)
  • 3 med. potatoes (peeled and chopped)
  • 1 knob of celery root (peeled and chopped)
  • 1 bay leaf
  • 2 quarts vegetable stock or water
  • 1 tbsp minced fresh thyme, marjoram, or basil
  • Sea salt and freshly ground pepper
  • Fresh chopped parsley, dill, or chervil for garnish


  1. In large 4 or 5-quart pot, heat the olive oil over medium heat.
  2. Add onion, leek and garlic, and sauté until the onion is translucent, about 5 minutes.
  3. Add the chopped potatoes, celery root and bay leaf.
  4. Stir the vegetables, and then add the stock.
  5. Bring the soup to a boil, cover the pan, reduce heat to low and simmer 20 minutes, or until vegetables are fork tender.
  6. Add the thyme, sea salt and pepper to taste.
  7. Cook an additional 5 minutes.
  8. Remove bay leaf, and puree soup with a vertical blender.
  9. Ladle the soup into bowls and garnish with fresh herbs.