Celeriac & Leek soup

  • 3 Leeks
  • 1 Celeriac
  • 1 Medium potato
  • 3 tablespoons of butter
  • 4 cups of chicken or vegetable stock
  • Single Cream – optional
  • Salt & fresh ground pepper


Wash leeks and slice using as much of the leek as possible. Peel and chop celeriac into small cubes and put in some water to which a little lemon juice has been added to stop the celeriac discolouring.

Wash, peel and coarsely chop the potato (leave the skin on if desired, but this does leave little pieces of dark skin in the soup) and place in the bowl with the celeriac.

Melt butter in large pan and stir in the chopped leeks and cook till wilted. Drain the celeriac and potato and add to the pan and stir into leeks. Add the stock and bring to the boil, reduce the heat, cover and simmer until tender (approx 20-25 mins). Remove from heat.

Whiz it all together until you reach the preferred texture. Stir in a couple of tablespoons of cream (or more if you wish), season with salt and pepper.