Creamy Dairy-Free Potato, Leek, and Celery Root Soup

Name: Creamy Dairy-Free Potato, Leek, and Celery Root Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 sweet onion, peeled and chopped; 3 leeks, white and green parts, chopped; 1 clove garlic, peeled and finely chopped; 3 medium Yukon Gold potatoes, peeled and chopped; 1 knob (1 1/2 pounds) celery root, peeled and chopped; 1 bay leaf; 2 quarts vegetable stock, or spring water; 1 tablespoon finely chopped fresh thyme, marjoram, or basil; Sea salt, to taste; Freshly ground black pepper, to taste; Chopped fresh parsley, dill, or chervil leaves, for garnish

A creamy dairy-free potato, leek, and celery root soup offers versatile enjoyment, delicious served warm or chilled.

⭐ 4.2 (33 reviews) Prep: 10 minCook: 30 minTotal: 40 minYields: 6 servings

Category Tags:

Appetizer Lunch Dinner Soup

Cuisine Tags:

American

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Instructions

Heat olive oil in a large pot over medium heat.
Sauté onion, leek, and garlic until translucent, about 5 minutes.
Add chopped potatoes, celery root, and bay leaf, then stir in the stock.
Bring the soup to a boil, then cover, reduce heat to low, and simmer for 20 minutes until tender.
Incorporate thyme, sea salt, and pepper to taste.
Continue cooking for an additional 5 minutes.
Remove the bay leaf and puree the soup using an immersion blender.
Ladle into bowls and garnish with fresh herbs.

Nutritional Info (per serving)

Calories: 221 kcal

Carbohydrate: 41 g

Cholesterol: 0 mg

Fiber: 5 g

Protein: 5 g

Saturated Fat: 1 g

Sodium: 1031 mg

Sugar: 8 g

Fat: 5 g

Unsaturated Fat: 0 g