Steps:
- Melt butter with oil in heavy large pot over medium heat. Add leeks and onion and sauté until almost tender, about 10 minutes. Stir in potatoes, celery roots, thyme, and bay leaf. Add broth and bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 40 minutes. Add celery stalks and simmer until all vegetables are very tender, about 12 minutes longer. Cool slightly.
- Using handheld blender, puree soup in pot. Stir cream into soup. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill celery leaves. Cool soup slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm soup over medium heat before serving.) Ladle soup into bowls. Garnish with reserved celery leaves and serve.
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Victoria Bah
[email protected]Double celery and potato soup? Yes, please!
SMOKE AKA
[email protected]This recipe sounds delicious! Can't wait to give it a try.
mustapha progress
[email protected]Looking forward to trying this recipe.
Nelisiwe Sithole
[email protected]Will definitely make this again.
Tayla Thrasher
[email protected]Perfect comfort food for a cold day.
love Kus
[email protected]This soup was a hit! Even my picky kids loved it.
Nomaan Akram
[email protected]Great weeknight meal! Quick and easy, and the leftovers were even better the next day.
Cesar Solomon
[email protected]Delicious and easy to make. I added a bit of extra garlic and black pepper for a little kick.
maab khan
[email protected]Just what I needed on a cold night. The celery and potatoes were perfectly balanced.
Sabrina Garcia
[email protected]My family loved this soup! Easy to make, incredibly delicious, and comforting. It's a keeper!