Potato Leek Soup

Potato Leek Soup
Potato Leek Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tbsp. unsalted butter

  • 2

    medium leeks, sliced

  • 12

    oz. celery root, peeled and cut into small cubes (about 2 3/4 cups)

  • 9

    oz. russet potato, peeled and cut into small cubes (about 1 3/4 cups)

  • 3

    cups chicken broth

  • 1/2

    tsp. kosher salt

  • 1/4

    tsp. black pepper

  • 1/2

    cup whole milk

  • 1

    tsp. Dijon mustard

  • 1/4

    cup heavy cream

  • 1

    tbsp. sliced fresh chives

Directions

Melt butter in a large saucepan over medium heat. Add leeks, and cook, covered, stirring often, until softened, 4 to 6 minutes. Add celery root and potato; cook, covered, stirring often, until vegetables begin to soften, about 3 minutes. 2. Stir in broth, salt and pepper. Bring to a boil, and reduce heat to medium-low to maintain a simmer. Cover, and cook until vegetables are tender, 15 to 20 minutes. 3. Carefully transfer soup to a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Process until smooth. Return soup to pan over medium-low heat. Stir in milk and mustard.

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