Potato Leek Celery Soup

Name: Potato Leek Celery Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 tablespoons unsalted butter; 2 large leeks, white and light green parts only, washed and thinly sliced; 4 large stalks celery, diced (about 2 cups) (save and mince the leaves for garnish!); 1 clove garlic, minced; 2 large russet potatoes, peeled and diced (about 4 cups); Kosher salt and freshly ground black pepper; 4 cups unsalted chicken stock (or vegetable stock); 1 tablespoon cornstarch

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 6

Author : Lucy Baker

Ingredients

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4 tablespoons unsalted butter2 large leeks, white and light green parts only, washed and thinly sliced4 large stalks celery, diced (about 2 cups) (save and mince the leaves for garnish!)1 clove garlic, minced2 large russet potatoes, peeled and diced (about 4 cups)Kosher salt and freshly ground black pepper4 cups unsalted chicken stock (or vegetable stock)1 tablespoon cornstarch

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Instructions

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Step 1

Melt the butter in a large pot with a lid. Add the leeks, celery, and garlic and cook, stirring occasionally, until the vegetables are tender, 5 to 7 minutes. Add the potatoes, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.

Step 2

In a small bowl, whisk 1 cup of the chicken stock and the cornstarch together until smooth. Add to the soup along with the remaining 3 cups stock. Bring to a simmer, partially cover the pot, and cook until the potatoes are very tender, about 20 minutes. Puree the soup with an immersion blender. Taste, and season with more salt and pepper as needed.