Potato, leek and celeriac soup

IMG_2161

I love a traditional leek and potato soup, but adding celeriac gives it a whole new creamy dimension! I used to avoid this knobbly, muddy looking root veg, but took pity on it a few years back and started growing it on our allotment. We’ve never looked back!

This is a great recipe for using up lots of homegrown veg and has become a definite family favourite!

Potato, leek and celeriac soup

  • Servings: Serves 4 with a bit left over to freeze!
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IMG_2161I love a traditional leek and potato soup, but adding celeriac gives it a whole new creamy dimension!

Ingredients:

  • 1 tbsp olive oil
  • 1 red onion, peeled and sliced
  • 350g potato or sweet potato, unpeeled and chopped
  • 550g celeriac, peeled and chopped
  • 1 fennel bulb (optional), sliced
  • 1 tbsp fresh thyme or 1 tsp dried
  • 1 ltr veg stock
  • 3 medium leeks, sliced
  • Salt and pepper

Method:

  1. Heat the olive oil in a big pan over a medium heat. Add the onion, potato (or sweet potato), celeriac, fennel and thyme. Cover and ‘sweat’ for around 10 minutes, stirring occasionally.
  2. Add the stock and the leeks. Bring to the boil then turn the heat down, cover and simmer for 10 minutes until everything is soft.
  3. Use either a hand blender or jug blender to whizz it all into a creamy, soupy deliciousness.
  4. Season with salt and pepper and serve with a hunk of homemade bread.

 Recipe by Homegrown Kate www.homegrownkate.com

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