Potato, Leek & Celery Root Soup

Course Soup
Servings 8 People


  • 1/4 cup Butter
  • 3 cups Leeks thinly sliced, white part only, thoroughly rinsed of grit
  • 6 cups Chicken or vegetable stock preferably homemade
  • 1 Large celery root peeled and diced
  • 4 Large potatoes peeled and diced
  • 1 cup Half and half
  • Salt and freshly ground pepper to taste
  • 1/4 cup Chives thinly sliced
  • 1 tbsp. Parsley finely chopped


  • Melt butter in a large soup pot over medium heat. 
  • Add sliced leeks and slowly saut√© until completely soft, approximately 10 minutes. 
  • Add stock, celery root and potatoes to the pot and bring to a boil. Reduce heat to a simmer and cook until potatoes and celery root are tender, approximately 15 minutes. 
  • Allow soup to cool slightly, then puree completely in a blender. 
  • Return soup to soup pot and add the half and half; season with salt and freshly ground pepper to taste. 
  • Reheat soup until very hot but do not let it boil. Serve immediately with a sprinkling of chives and parsley on top of each bowl. Serves 8 to 10.


Suggested Pairing - Chardonnay, Carneros 'Heritage Reserve'