This update on the classic potato leek soup gets brightened up with the addition of celery and celery root. There’s no cream in this soup, making it vegan (unless you use ghee or butter). It is delicious and wonderfully vegetal. Enjoy with a nice hunk of sourdough bread and a glass of white wine.
1 leek, roughly sliced, white and light green parts only
1/2 onion, roughly chopped
2-3 cloves of garlic, smashed
3 stalks of celery, leaves reserved
1 celery root, peeled and cubed
4 Tb ghee, butter or olive oil
1 pound of waxy potatoes, roughly chopped (peeled if skin is thick)
¼ cup celery leaves, roughly chopped and packed
1 bay leaf
¼ cup plus 1 tablespoon dry white wine
3 ½ -4 cups of water
1 tsp thyme leaves
Salt and pepper
Heat a dutch oven or medium soup pot over medium heat. Add ghee, butter or olive oil and saute onion, leeks, garlic, celery, and celery leaves until softened. Deglaze pan with white wine by pouring the wine in to scrape up all the yummy caramely bits that stuck to the bottom.
Meanwhile, peel and cube celery root by first slicing off the top and bottom so it sits flush and firmly against your cutting board. Then use a knife to carefully cut away the wrinkly exterior, leaving the white flesh of the root behind. Slice and then cube into about 1 inch chunks. Measure out about 3/4 pound. Put celery root, potatoes and 3 ½ cups of water to the pot. Add 1 tsp salt, bay leaf, and freshly ground black pepper. Cook until roots are softened, 20-25 minutes. Once soft, discard bay leaf and use an immersion blender to blend until smooth. If you don’t have one, wait until soup is cool enough to handle and pour into a blender and blend until smooth. If the soup is too thick, add the remaining ½ cup of water a little at a time until you reach your desired thickness. Taste and adjust seasoning with more salt and pepper if needed. Pour back into the pot to serve and warm back up if needed. Garnish with a drizzle of olive oil, flakey salt, extra celery leaves and toasted sesame seeds if you have them.