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Potato leek soup, with a twist of celeriac

Author: Emma Johansen
Keyword: Dinner, Potato, Soup, Vegetarian
Prep Time: 30 minutes
Cook Time: 1 hour
Metric - US Customary

Equipment

  • Potato Peeler
  • Cutting Board
  • Chef'S Knife
  • Pot

Ingredients

  • 750 gram Potato
  • 2 pcs. Leek
  • 0.25 pcs. Celery
  • 2 pcs. Onion
  • 3 cloves Garlic
  • 1.5 l Water with chicken/vegetable broth
  • White Wine Vinegar 1 squish
  • 15 gram Lemon Juice
  • 1 gram Thyme dried
  • Salt and Pepper
  • 100 gram Cooking Cream
  • Butter for the frying

Instructions

    1. Peel and chop potatoes into smaller pieces, as well as leeks, onions, and garlic. 
    2. Sauté the onions until they become translucent, add the rest of the vegetables, and let them get a bit of color. 
    3. Add water, bouillon cubes, white wine vinegar, dried thyme, and salt.
    4. Cook until the vegetables are tender and can be blended into a smooth soup. 
    5. Serve with homemade rye bread crisps, bacon, and fresh chives.

Notes

*Celeriac can be omitted and replaced with 250 grams of potatoes*