Ingredients
- 1 1/2 tablespoons olive oil
- 1 medium yellow onion diced
- 1 leek white part only, diced
- 3 garlic cloves finely chopped
- 2 celery ribs diced
- 1 medium celeriac peeled and cut into 1/2-inch cubes
- 1 large potato peeled and cut into 1/2-inch cubes
- Kosher salt and white pepper to taste
- 4 1/2 cups vegetable broth plus more, if needed
- 1 bay leaf
- 1/2 cup heavy cream optional
- Fresh chives chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, leek, and garlic. Cook for about 5 minutes until they soften, stirring gently.
- Add the diced celery, celeriac, and potato. Stir and cook for another 5-10 minutes so the vegetables begin to soften. Season with salt and white pepper.
- Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then lower the heat and let it simmer uncovered for 25 minutes, or until the vegetables are very tender.
- Remove the bay leaf. Use an immersion blender to blend the soup until it is smooth. Stir in the heavy cream if using and adjust the seasoning.
- If the soup is too thick, add more broth or cream to thin it. Serve hot garnished with chopped chives.
