Leek and Celery Root Soup

Leek and Celery Root Soup

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 3

    tablespoon margarine

  • 2

    medium leeks, cleaned & cut into thin ½ moons

  • 1

    medium yellow onion, thinly sliced

  • 1

    teaspoon salt

  • lb celery root, peeled and cut into thin strips

  • 5

    cups water or stock

  • pepper and additional salt to taste


Melt butter in dutch oven or heavy bottom stock pan over medium low heat. Cook leeks and onions with a pinch of salt until soft. Stir occasionally until light brown. 15-20 minutes. Add celery root, remainder of salt, and 1/2 cup of water or stock. Cook until root is tender. Add more stock to prevent drying and browning. Once root is tender add remainder of stock and simmer for 20 minutes. Remove from heat and let cool. Once cool puree in blender or with immersion blender. Best if left in fridge overnight for flavors to meld. Reheat before serving. If desired top with creme fresh and chives. Per serving (1 cup): 100 calories, 3g fat, 17g carbs, 3.2g fiber, 3g sugar, 2.5g protein


Facebook Conversations