Creamy Potato and Celery Root Soup

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By Joan MacIsaac


Makes 8 servings


2 stems of thyme

2 bay leaves

8 peppercorns

1 Tablespoon butter

1 Tablespoon olive oil

1 onion peeled and chopped

2 leeks, trimmed to the light part, cut into ½-inch rounds and rinsed

3 cloves of garlic peeled and sliced thin

2 heads celery root, peeled, cut into 1-inch cubes

2 russet potatoes peeled the cut into 1-inch cubes

3 quarts water or vegetable stock

Salt and pepper to taste

cup heavy cream

Fresh chopped thyme for garnishing


1. Lay a piece of cheesecloth on a flat surface. Place the thyme, bay leaves and peppercorns in the center and tie the ends together to make a pouch. This is your bouquet garni.  Note: If you do not have cheesecloth use a tea strainer.

2. Heat a soup pot on medium and add the butter and oil. Once the butter melts add the onions, leeks and garlic. Cook for 4 to 5 minutes, until softened and translucent. Add the celery root, potatoes, bouquet garni and enough water and/or stock to cover the vegetables by 2 inches of liquid. Increase the heat to high and bring the soup to a boil. Reduce the heat to medium and let the soup cook for 30 minutes or until all the vegetables are soft to the touch.

3. Remove the pot from the heat. Use a tong or slotted spoon to remove the bouquet garni. Let cool a bit before pureeing.

4. Use an immersion blender or food processor to puree the soup to a smooth consistency. Use more water or stock to help make a smooth puree.

5. Return the soup to the stove on medium heat. Add the heavy cream and bring the soup back to a boil. Skim the surface of any visible foam and season with salt and pepper to taste.

6. Serve the soup sprinkled with fresh chopped thyme.