Recipe by: The Cook's Garden Catalogue, Spring/Summer 1990
Serves: serves 2-4
Prep Time: Quick & Easy


1/4 cup salted butter

4 leeks, roots and tops removed

3 medium red potatoes, scrubbed and cut into 1/2-inch slices

1 celeriac knob, peeled, cut into 1-inch chunks

4 cups chicken or vegetable stock

0 thyme, basil and/or marjoram to taste

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1. Melt the butter in a stockpot.

2. Slice leeks into 1/4-inch slices and add to stock pot. Saute for 5 minutes until golden. Add potatoes and celeriac and saute for 5 minutes. Cover and cook for 3 minutes. Stir in 1 cup of stock, cover and continue to cook until potatoes are tender, about 25 minutes.

3. Remove from heat. Pour vegetables and stock into a food processor or work in batches in a blender and puree. Return puree to stock pot, add remaining stock and herbs. Cover and simmer for 15 to 20 minutes. Serve hot.