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Leek, potato and celeriac soup

Celeriac, Leek and Potato Soup

Course Lunch, Soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4


  • 2 Medium Leeks Cleaned, trimmed and sliced into 1cm chunks
  • 200 g Celeriac Root Peeled and chopped into cubes
  • 100 g Potato Peeled and chopped into cubes
  • 700 ml Stock Fresh chicken or made with a good quality stock cube or bouillon


  1. Melt the butter in a heavy based pan
  2. Gently soften the leeks in the melted butter for 3-4 minutes

  3. Add the potato and celeriac, then pour over the stock and bring to the boil

  4. Simmer gently for 15 minutes before blending with a stick blender or in batches in a liquidiser. If you prefer a chunkier soup, just use a slotted spoon to remove 2 spoonfuls of the vegetable mix before blending.

  5. Check and add salt and pepper as required (this will depend a lot on the stock you use, so it is worth leaving it till the soup is cooked.

  6. Serve with a teaspoon of low fat creme fraiche and/or fresh parsley chopped over