Potato, Leek, and Celery Root Soup

Potato, Leek, and Celery Root Soup

Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Servings 6


  • 2 Tbsp Olive oil
  • 1 Sweet onion Peeled and chopped
  • 3 Leeks Chopped
  • 1 Clove Garlic Finely chopped
  • 3 Med Potatoes Peeled and chopped
  • 1 Knob Celery Root Peeled and chopped
  • 1 Bay leaf
  • 2 Quarts Vegetable stock or water
  • 1 Tbsp Thyme, Marjoram, or Basil
  • Salt and pepper
  • Chopped parsley for garnish


  • In large 4 or 5-quart pot, heat the olive oil over medium heat.
  • Add onion, leek and garlic, and sauté until the onion is translucent, about 5 minutes.
  • Add the chopped potatoes, celery root and bay leaf.
  • Stir the vegetables, and then add the stock.
  • Bring the soup to a boil, cover the pan, reduce heat to low and simmer 20 minutes, or until vegetables are fork tender.
  • Add the thyme, sea salt and pepper to taste.
  • Cook an additional 5 minutes.
  • Remove bay leaf, and puree soup with a vertical blender.
  • Ladle the soup into bowls and garnish with fresh herbs.