Leek, Celeriac & Potato Soup
The perfect cold weather soup for all those root vegetables and hardy leeks.
Adapted from Ellen Ecker Ogden’s From the Cook’s Garden.
- 4 Tbsp butter
- 3 cloves garlic minced
- 1 celeriac peeled & cubed
- 1/2 tsp nutmeg grated
- 1 cup spinach chopped
- 3 med leeks chopped
- 4 red potatoes skinned, cubed
- 6 cups vegetable or chicken stock
- 1 bay leaf
- salt & pepper to taste
Heat butter in large pot over medium-low heat. Add leeks and garlic and cook, stirring often until leeks are tender (about 15 minutes). Add potatoes and celeriac and cook, stirring often (about 5 minutes). Add stock, nutmeg, and bay leaf. Cover and simmer until potatoes are tender (about 30 minutes). Remove bay leaf.
In batches, purée soup in blender until smooth. Add the spinach leaves and pulse to blend. If serving hot, return to pot, season with salt and pepper to taste, and reheat gently. If serving cold, transfer to a bowl and cool. Cover and refrigerate until chilled, at least 2 hours. Season with salt and pepper shortly before serving.