Potato and Celery Root Soup

A smooth, comforting soup combining leeks, potatoes and celery root with onion, shallot and celery. Puréeing the vegetables creates a naturally creamy texture without the addition of cream, while chicken stock provides a rich, savory base.

Servings: 6
Prep Time: About 20 minutes
Cook Time: About 35 minutes

Ingredients:

• 2 tablespoons unsalted butter
• 1 medium onion, coarsely chopped
• 1 large shallot, coarsely chopped
• 2 very large leeks, carefully washed and cut into 1-inch rings, including some of the green
• 1 celery rib, coarsely chopped
• 2 medium baking potatoes, peeled and cut into medium cubes (about 3 cups)
• 1 small celery root, peeled and cut into medium-to-small cubes (about 1½ cups)
• 1 teaspoon salt
• ½ teaspoon white pepper
• 4 cups chicken stock, heated

Instructions:

1. Melt the butter in a deep saucepan over medium heat.
2. Add the onion and shallot and sauté until they begin to brown, about 5 minutes.
3. Add the leeks and celery. Cover tightly, reduce the heat to very low and sweat the vegetables for 15 minutes.
4. Add the potatoes, celery root, salt, white pepper and 1½ cups of the heated chicken stock.
5. Bring to a boil, then reduce the heat and simmer uncovered for 10 minutes or longer, until the potatoes and celery root are fork-tender.
6. Transfer the soup mixture to a food processor or blender and purée until completely smooth.
7. Return the puréed soup to the saucepan and stir in the remaining 2½ cups chicken stock.
8. Simmer for a few minutes until heated through. Taste and adjust the seasoning if necessary.
9. Serve the soup warm.

Tip: Leeks can hold quite a bit of grit between their layers. After slicing, separate the rings and wash them thoroughly in plenty of cold water before using.

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