Ingredients

The following ingredients have 4 Servings
  • 2 medium leeks (rinsed, cut lengthways, roughly chopped, both white and green parts, see *Notes)
  • 4 medium potatoes (peeled, diced)
  • 1 onion (finely chopped)
  • 1.41 ounces celeriac/celery root (small piece, peeled, finely diced)
  • ½ teaspoon ground white pepper and onion granules (each)
  • 1 bay leaf
  • 2 allspice berries (or ¼ tsp ground)
  • 1½ tablespoons olive oil
  • 6⅓ cups vegetable/chicken stock (hot, adjust the amount to your taste)

Instruction

  • In a large pot heat up the oil, add the bay leaf, allspice berries, celery root, onion and leeks.  Cook over a medium heat for about 5 minutes until softened stirring frequently. Add the potatoes, pepper and onion granules, most of the stock, cover and bring to the boil.
  • Simmer for about 15-20 minutes (until the potatoes are fully cooked) stirring occasionally. Add the rest of the stock if necessary.
  • Remove from the heat, adjust the seasoning if needed and serve.  (Alternatively thicken the soup by either blitzing partly or mashing using a potato masher before serving).