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Cream Soup Par Excellence


This velvety cream soup combines the subtle flavors of celery root, Yukon gold potatoes, and leeks. The crumbled blue cheese adds a tangy savory contrast.

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  • 1 celery root (celeriac)
  • 1 large/2 smaller 4-5” pieces of leek
  • 4-5 small Yukon gold potatoes
  • 2-3 cloves of garlic, chopped
  • 4 cups of chicken stock
  • dash of white pepper
  • good mineral salt to taste
  • 1-2 T extra virgin olive oil
  • 1/3-1/2 cup heavy cream or half and half
  • 1/3 cup crumbled blue or green cheese
  • (Stilton, Gorgonzola, Rochefort)
  • chopped chives


Preparation time 20mins
Cooking time 45mins


Step 1

Prepare the vegetables. Peel the celery root and potatoes. Cut into 1-2-inch pieces. Slice the leeks in half lengthwise. Soak and wash well in a bowl of water. Then slice them into ½” half moons.

In a large soup pot heat the olive oil over medium heat. Add the leeks and cook till tender: 2-3 minutes. Add the chopped garlic for another minute or so. Add the chicken stock, leeks and potatoes. Simmer 20-25 minutes (depending on altitude), till tender.

Do a rough mash with a potato masher. Add white pepper and mineral salt to taste. Add the cream. Do a final purée with a wand (“boat motor”) blender or, more tediously and piecemeal, in a blender.

Ladle into serving bowls and garnish with the crumbled cheese and chives.

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