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Leek & Celeriac Soup


1 tablespoon butter
2 tablespoons olive oil
2 leeks, cleaned and sliced
2 garlic cloves, minced
1 celeriac root, peeled and cubed
1 potato, scrubbed and cubed
2 bay leaves
Vegetable broth (about 4 cups)


  1. Add the butter and oil to a heavy bottomed pan over medium heat. Add the leeks and sauté for 5 minutes.
  2. Add the garlic, celeriac and potato and cook another 2-3 minutes to soften.
  3. Add the bay leaves and just enough vegetable broth to cover vegetables. Bring to a boil.
  4. Reduce heat and simmer until all vegetables are soft, about 15-20 minutes.
  5. Use an immersion blender to blend soup smooth.
  6. Season with salt and pepper.