Potato, Leek and Celery Root Soup

Leeks
Georgia Glynn Smith/Getty Images
Ratings (18)
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 3 Quarts/6 Servings
Nutritional Guidelines (per serving)
165 Calories
5g Fat
28g Carbs
5g Protein
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Nutrition Facts
Servings: 3 Quarts/6 Servings
Amount per serving
Calories 165
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 185mg 8%
Total Carbohydrate 28g 10%
Dietary Fiber 3g 12%
Protein 5g
Calcium 105mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy recipe for potato, leek and celery root soup is great served warm on cool days or chilled on warm ones. If you can’t find celery root, add an extra potato and a couple of stalks of celery as a substitute. The entire celery plant is gently anti-inflammatory, anti-arthritic, and is healing for the liver, digestion and water regulation in the body. Leeks cleanse excess mucus from the body and are healing for the respiratory system. We love this soup with a simple avocado arugula and goat feta salad.

Ingredients

  • 2 tablespoons olive oil
  • 1 sweet onion (peeled and chopped)
  • 3 leeks, white and green parts (chopped)
  • 1 clove garlic (peeled and chopped fine)
  • 3 medium Yukon gold potatoes (peeled and chopped)
  • 1 knob of celery root, about 1 ½ pounds (peeled and chopped)
  • 1 bay leaf
  • 2 quarts vegetable stock (or spring water)
  • 1 tablespoon finely chopped fresh thyme (marjoram or basil)
  • Sea salt and freshly ground pepper
  • Fresh chopped parsley (dill or chervil leaves for garnish)

Steps to Make It

  1. In large 4 or 5-quart pot, heat the olive oil over medium heat.

  2. Add onion, leek and garlic, and sauté until the onion is translucent, about 5 minutes.

  3. Add the chopped potatoes, celery root and bay leaf.

  4. Stir the vegetables, and then add the stock.

  5. Bring the soup to a boil, cover the pan, reduce heat to low and simmer 20 minutes, or until vegetables are fork tender. 

  6. Add the thyme, sea salt and pepper to taste.

  7. Cook an additional 5 minutes.

  8. Remove bay leaf, and puree soup with a vertical blender.

  9. Ladle the soup into bowls and garnish with fresh herbs.


Variations

We also like adding a few cups of chopped spinach just before serving. The heat of the soup is sufficient to wilt the spinach so it is tender and adds an extra nutritional punch. You can serve it as is or puree the spinach into the soup for a pale green color. For a sweeter, pale orange soup, add two medium sized chopped carrots with the onion and leek, and substitute sweet potatoes for the Yukon golds. This variation provides a large dose of beta-carotene as well as other anti-oxidants, and Vitamin A, Vitamin C, manganese and fiber. (If you make this variation and want to add spinach, don’t puree it, as it will turn the soup a muddy brownish color that isn’t particularly appetizing).

Notes on the Nightshade (Solanaceae) Family of Vegetables

Unlike potatoes, sweet potatoes are NOT in the Solanaceae –or nightshade- family of vegetables and consequently don’t contribute to the allergic inflammatory response that is so common in people with arthritis when they eat nightshade vegetables. (Other nightshades include bell peppers, eggplant, pepinos, tomatoes, tomatillos, pimientos, various sweet and hot peppers in the Capsicum family including cayenne and paprika).