Potato, leek, celery soup

A delicious soup - perfect for any time of year!


A stick blender is a fantastic help when making soup, but if you do not have one, you can blend the soup in one batch in a food processor or cup blender and then simply stir in the seasoning and cream.

Serves: 6-8
Preparation: 15 minutes
Cooking: 30 minutes


● 2 tbsp butter
● 2 tbsp olive oil
● 1 celeriac, peeled and diced
● 1 parsnip, peeled and diced
● 4 medium potatoes, peeled and diced
● 1 large onion, peeled and diced
● 1 leek, cleaned and sliced
● 1 garlic clove
● ½ bunch of thyme - leaves only
● 1 tbsp sugar
● Salt and pepper
● 300ml double cream

To serve
● A bit of ground nutmeg


● In a large pot, heat the butter and olive oil, add the vegetables and the thyme and fry for about five minutes until the vegetables are golden.

● Add just enough vegetables to the water to cover them bring it to a boil and simmer for half an hour over medium heat until the vegetables soften.

● When the vegetables are soft, use a stick blender to blend the vegetables until the soup is smooth. Add the sugar, salt and pepper and blend again.

● Add the double cream and blend again. Bring to a boil then take off the heat.

● Serve the soup hot with a sprinkle of ground nutmeg on top.

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