Kasha’s Potato Leek Soup

For Mommy

Kasha’s Potato Leek Soup

1 Tablespoon EACH  Butter and Olive Oil
2 cups  Leeks, sliced and washed in several changes of water
3 cups Celery Root (1 large), peeled and diced (or  1 large celery rib)
5-6 cups Yukon Gold Potatoes, peeled and diced
2 quarts Vegetable or Chicken Stock, or water with bouillon
1 12-oz can Evaporated Milk (skim or whole)
Salt, Pepper, Celery Seed for garnish

Heat a stock pot over medium heat and add the butter and oil.  Drain the leeks well (pull them out of the water and drain in strainer, do NOT dump them – any dirt in the bowl will stay with them!) and put into pot.   Season with salt and pepper, and keeping pot on medium heat, let the leeks ‘sweat’ until softened, stirring often.   You don’t want them to brown or the soup will be discolored. 

Once leeks are soft, add the celery root, potatoes and stock.  Add about a teaspoon of salt, but less if your stock is salty. Bring to a boil, then reduce heat and let simmer for about 20 minutes (depends upon size of dice), or until potatoes and celery root are quite tender and nearly falling apart.  Puree with a stick blender (or regular blender…. just BE CAREFUL!), then stir in the evaporated milk.  Taste for seasoning and sprinkle with a bit of celery seed when serving.   **If you like, reserve some of the diced cooked veggies before pureeing and stir them back in later.
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2 Responses to Kasha’s Potato Leek Soup

  1. sinnersavedbygrace says:

    We LOVE to make and eat this soup!!!

  2. Irene says:

    i need celery root

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