Ingredients

The following ingredients have 4 Servings
  • 6 Celery Stick (with leaves)
  • 1 large Russet Potatoes (peeled)
  • 1 large Leek (trimmed and washed)
  • 1/3 Cup Unsalted Butter
  • 2 1/2 Cup Vegetable Broth
  • 1 Cup Milk
  • 1/2 Cup Heavy Whipping Cream
  • Salt and White Pepper (to taste)

Instruction

  • Roughly chop the celery sticks and potato and slice the leek into rings. Optionally keep a few of the celery leaves for garnish.
  • In a medium saucepan over medium-low heat, melt the butter. Add the celery, potatoes and leeks and toss to coat in the butter. Cook for about 10 minutes, stirring occasionally until slightly softened.
  • Pour in the vegetable broth and season with a little salt. Bring to a boil, then bring to a simmer. Cover and cook for 20-25 minutes, until the vegetables are cooked.
  • Using a food processor, puree the soup mixture with the milk until smooth. Strain the soup mixture into a clean pot. Salt and Pepper to taste.
  • Add the heavy cream and bring the soup to a simmer.
  • Serve in bowls and optionally garnish with chopped celery leaves.