Soups are so dependable. They are like that perfect spot on your couch that conforms to your body and feels "just right". Whenever I want something comforting and soothing, I know just where to turn - my big soup pot.
Since my pregnancy has resurrected many health issues for me, food and I don't always get along. Soups, however, never let me down. They are with me through thick and thin. This particular soup I created on one of my pregnant days, when I really wanted something creamy, with a punch of flavor, but would leave me feeling great. Soothing should be this soups middle name. It felt like a hug from the inside as I savored every spoonful.
Since then, I've many this soup many, many times. It has become a favorite not only for me, but for my whole family. I had made a big pot of this soup one day, and we had a bunch of my family members stop by our house. Of course, I offered them this soup, and they were all amazed by the flavor and the texture. I've been texting the recipe to my Mom, my sister in law, etc. and whenever I pass by a celery root at the store, this soup goes on my menu. I hope you give it a try; it's delicious any time of the year.
Ingredients:
Prep all your soup ingredients.
Peel and chop the celery root into small chunks.
Wash the celery root and it's ready to be chopped at this point.
Sauté onion, leeks, celery and garlic in butter or oil for about 8-10 minutes, on medium heat, covered, until tender and slightly golden. 
You really want to get the vegetables to be soft and start to get slightly brown in spots, since this will give them a sweeter, roasted and more concentrated flavor. 
Add the celery root during the last 5 minutes of sautéing. 
Add the potatoes and broth. Bring to a boil and then reduce the heat to a simmer. 
Cook, covered, until potatoes are cooked through, about 15 more minutes.
Return the soup to the pot and add the heavy cream, if you're using it. The soup will be delicious without the cream, so you don't have to add it if you don't want to. I think it makes the soup more velvety and creamy, so I like to add it. Heat it through.
Creamy Potato, Leek and Celery Soup
Ingredients
- 1 onion chopped
- 3-4 celery stalks chopped
- 2 leeks sliced
- 3 garlic cloves minced
- 2 Tablespoons butter or oil
- ½ of a medium celery root peeled and chopped
- 3 medium potatoes peeled and chopped
- 4-5 cups chicken broth or vegetable broth
- ¼ - ½ cup heavy cream optional
- Salt ground black pepper, to taste
Instructions
- Prep all your soup ingredients.
- Slice the leeks. Peel the celery root and cut it into small chunks.
- Sauté onion, leeks, celery and garlic in butter or oil for about 8-10 minutes, on medium heat, covered, until tender and slightly golden. You really want to get the vegetables to be soft and start to get slightly brown in spots, since this will give them a sweeter, roasted and more concentrated flavor. Add the celery root during the last 5 minutes of sautéing.
- Add the potatoes and broth. Bring to a boil and then reduce the heat to a simmer. Cook, covered, until potatoes are cooked through, about 15 more minutes.
- Purée soup in two batches in a food processor until smooth.
- Return the soup to the pot and add the heavy cream, if you're using it. The soup will be delicious without the cream, so you don't have to add it if you don't want to. I think it makes the soup more velvety and creamy, so I like to add it. Heat it through.
- Serve the soup garnished with fresh herbs or the leafy celery tops. You can also garnish the soup with Croutons.
i made your soup today and it was fabulous, even without the cream. Thank you very much
Thank you Olga for the BEST creamy potato soup ever! I have been trying different recipes over the years in an effort to find the perfect creamy potato soup and so far I've been unsuccessful. Until today, when I tried your recipe. I used vegetable broth and I did not use the heavy cream at all. I was surprised how flavorful and creamy it turned out, without any cream. And by creamy I mean VERY CREAMY. And VERY DELICIOUS. So for those who can't have the heavy cream (or the chicken broth) for dietary or other reasons don't hesitate to go ahead with this recipe without those ingredients - you will LOVE it. Thanks again Olga!
I'm thrilled to hear this, Yulia. Thank you so much for taking the time to write.
Alla, if you really want to use the cream, check the ingredient list. So often store bought cream contains added ingredients and thickeners which might be the cause of the symptoms you experience.
Olga, I LOVE potato soup! I have never tried celery root just because I never seem to come across it at the store, I will look for it for sure, your recipe sounds and looks scrumptious.
Wow! This looks like such a healthy soup except for the heavy whipping cream. Do you think I can still achieve the creamy texture if I put sour cream instead? (I just always have a stomach ache after heavy whipping cream, but I love creamy soups).
You can completely omit the cream, Alla. I wouldn't recommend using sour cream. Sour cream will alter the taste of the soup. Also, sour cream IS heavy cream that is fermented.
I only use 1/4 cup of cream for the entire pot, so it's a very tiny amount per serving. Like I said, you can completely omit it. The creamy texture does not come from the cream, but from the blended vegetables.
Gonna make this somtime. Whenever using leeks they are the first vegetable i prep. I cut off the root ends and dried or wilted tops, slice them in half length wise and submerged them in a large bowl of very cold water. After prepping everything else I dump off the sandy water and rinse them out inder the cold tap checking between the leaves to make sure the sand has rinsed away. Works everytime. For this recipe since my family is rather carnivorous il serve it topped with both croutons and crisp fried bacon bits. Yum!
Great idea to use bacon bits, Anita. That sounds really tasty.
You never fail to create delicious soups! I love all of your flavors and unique vegetables that you use.
Thank you, Katy:).