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1/4 cup butter
3 cups thinly sliced leeks, 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 sauté 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.