Leek, potato and celeriac soup
Member recipe

Leek, potato and celeriac soup

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Serves 6

Hearty, healthy, delicious soup

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  • 1tbsp oil
  • 1 celeriac, peeled and diced
  • 2 leeks, sliced
  • 4 potatoes, peeled and diced
  • 2l vegetable stock
  • 2tsp mixed herbs
  • Salt and pepper, to taste
  • Cream or creme fraiche, to serve (optional)
  • Sprigs of fresh basil, to serve (optional)


    1. In a large saucepan heat the oil over a medium heat and add the leek, saute for 4-5 minutes, don't let it go brown.
    2. Add the celeriac, mixed herbs and potatoes, and cook for another 2 minutes.
    3. Add stock, bring to the boil, then simmer for 1 hour 5 minutes.
    4. Blend with a hand blender, until there are no lumps, season with salt and pepper, then add more stock if you want a thinner soup. Serve with the basil and creme fraiche.

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