leek celery and potato soup

Anyway, Im keeping it, with apologies to Wales. Stir cream into the soup, reduce heat to medium-low, and simmer soup until thickened, about 20 minutes. Add the vegetable broth, just to cover the vegetables. (Seriously, apparently they used to literally identify themselves to fellow soldiers in battles by wearing leeks. Through the Fibro Fog. unsalted butter 2 medium leeks, sliced 12 oz. The soup can stored in an airtight container in the refrigerator forup to 4 days. Cover and cook for 30 minutes. Cover and cook on high for 4 hours, or low for 6 hours. 2 leeks, sliced 3 garlic cloves, minced 2 Tablespoons butter or oil 1/2 of a medium celery root, peeled and chopped 3 medium potatoes, peeled and chopped 4-5 cups chicken broth (or vegetable broth) 1/4 - 1/2 cup heavy cream, optional Salt, ground black pepper, to taste Instructions: Prep all your soup ingredients. Directions for Leek & Celery Soup 1. Add vegetable broth, stir and bring to boil. Cook for one minute. Nutrition Facts: Calories 416.1 calories, Carbohydrate 64 g, Cholesterol 50.9 mg, Fat 15 g, Fiber 9.2 g, Protein 8.6 g, SaturatedFat 8.8 g, Sodium 1413.3 mg, Sugar 8.7 g Heat the olive oil over medium-low heat, add the onion, leek, and celery, and cook gently, stirring often, for about 10 minutes, until very tender. Heat on high, stirring occasionally until stock simmers. Add potatoes, celery, bay leaves, the stock/water & bouillon paste. Method. The recipe yields two quarts, and it freezes like a dream. Be the first to leave one. Dice potatoes, slice the leek, and drain the can of corn of excess water. ), peeled and chopped, leeks, white and light green parts only, thinly sliced, celery stalks, chopped, plus yellow leaves for garnish (optional), .css-pf75fd{color:#12837c;display:block;font-family:Mogan,Georgia,Times,Serif;font-weight:normal;margin-bottom:0.625rem;margin-top:0;-webkit-text-decoration:none;text-decoration:none;}@media (any-hover: hover){.css-pf75fd:hover{color:link-hover;}}@media(max-width: 48rem){.css-pf75fd{font-size:1.25rem;line-height:1.1;}}@media(min-width: 40.625rem){.css-pf75fd{font-size:1.25rem;line-height:1.1;}}@media(min-width: 48rem){.css-pf75fd{font-size:1.375rem;line-height:1.1;}}@media(min-width: 64rem){.css-pf75fd{font-size:2.00879rem;line-height:1.1;}}This Soup Is Chock-full of Healthy Vegetables, Breakfast Is Ready to Go With Overnight Waffles, Thank Gourd for These Funny Thanksgiving Puns, How to Stream the Macy's Thanksgiving Day Parade, Breakfast Cookies Are a Perfect Morning Snack, 175 Cute Instagram Captions for Thanksgiving, 50 Best Thanksgiving Menus for Any Kind of Feast, Here's the Only Pumpkin Pie You'll *Ever* Need, Puff Pastry Makes This Pork Dinner Extra Special, These Easy Thanksgiving Crafts Are Great for Kids, These Thanksgiving Greetings Are So Special. Add the leeks to the potatoes and celery, and blend in a food processor. Chop the leeks into small pieces. Bring broth to a boil in a large saucepan over medium high heat. Season with salt and pepper to taste. Leave a Private Note on this recipe and see it here. Add the leek mixture to your slow cooker. Just a few steps to make this leek and celery soup, and all are easy to do: Step 1 Fry onion and garlic. Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices. Discard the bay leaves, then stir in 1 cup parsley leaves. Add the potatoes, asparagus, vegetable broth, bay leaves, salt and pepper. The blending. Peel potato and . Add 4 cups of stock, the cubed potatoes, the soft garlic and a teaspoon of salt. Place the leeks, potatoes, carrots, celery, and garlic in the slow cooker pot. Add the kale and cook for 3 minutes until soft. (Other nightshades include bell peppers, eggplant, pepinos, tomatoes, tomatillos, pimientos, various sweet and hot peppers including cayenne and paprika). Bring to a simmer over medium-high heat. Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes. Try this soup with a simple avocado arugula and goat feta salad. Saut Leeks Place a pot or Dutch oven on the stovetop at medium heat. This easy recipe for potato, leek, and celery root soup is great served warm on cool days or chilled on warm ones. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Cut each in half lengthwise, then crosswise into 1/2" slices. Jenny Hoy is an author, chef, and holistic nutritionist, with more than two decades of experience in the fields of food and healing. Add the garlic, salt, celery salt and pepper and cook for a further minute. STEP 4 Turn off the heat. Scrape down, then cook for 3mins, 100deg, speed 1, no measuring cup. Place a large pan on a medium heat and melt 30g of butter. Using high heat, return to a simmer. Add the leeks, celery, and garlic and cook, stirring occasionally, until the vegetables are tender, 5 to 7 minutes. STEP 2 Add the celeriac, mixed herbs and potatoes, and cook for another 2 minutes. In Dutch oven, heat oil over medium-high heat; saute leeks, celery, carrot, salt, thyme and pepper until softened, about 8 minutes. 3. Except respect, and I find this both odd and charming. Add salt, pepper, thyme, and garlic. Pour in the vegetable stock and add the potato. Add potatoes, carrots, celery, 1/2 teaspoon salt and water. Instructions. Peel and roughly chop the onions. Using . To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending. Topped with quick homemade Parmesan croutons, it makes a great weeknight meal. Once cooked remove the bay leaves and discard. This recipe started with a conversation with LP, as do many of our best food ideas and recipes. Peel and slice the garlic. There arent any notes yet. Remove and discard bay leaf. 4. 2 cups potatoes, peeled and cubed (Yukon Gold recommended) 12 teaspoon black pepper 14 teaspoon sea salt directions Remove roots, outer leaves, and tops from leeks. Boil the potatoes until cooked through. 02 of 11. Add the celery, leeks, garlic, salt, pepper and thyme. Blend soup with an immersion blender until smooth. Stir, bring to the boil and simmer for 20 minutes - until the potatoes are starting to fall apart. Cook and stir leeks and celery in butter until softened, 3 to 5 minutes. Stir the vegetables and then add the stock. Total time: 4 hours, 15 minutes. Set aside. Potato and Leek Soup. That's where this potato leek soup comes into play. Bring to a simmer. Bring the soup to a boil, cover the pan, reduce heat to low, and simmer 20 minutes or until vegetables are fork tender. After thinly slicing the leeks, put them in a bowl full of water and swish them around with your hands. Then slice into 1/4-inch slices. Serves 5-6 Author Notes An amazing Italian soup, filled with chick peas (garbanzo beans) carrots, celery and wonderful spices. Reduce heat and simmer until cauliflower is soft enough to be pierced with a fork, about 15 minutes. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Stir occasionally. Add the celery and carrot, and stir for 1-2 minutes. An Italian in my kitchen Ingredients 1 cup dried chick peas (soaked overnight) in 5 cups water (rinse before using) 2 tablespoons olive oil 1 clove of garlic minced 2 carrots chopped 1 celery Add potatoes to the pot, bring to a boil, reduce heat and cook for 10 minutes. Add salt and pepper, cover, and cook until leeks are soft and translucent, stirring occasionally (5-10 minutes). Bring to the boil then cover and simmer for 25 minutes. Ladle the soup into bowls and garnish with fresh herbs. Make sure that the vegetables do not color. Step 3 Tip in the diced potato. 1,083 Ratings. Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. When hot add the leeks, garlic, celery, and carrots. (Photo: Jenny Kellerhals) If there was ever a soup that was more than the sum of . Absolutely delicious. 2 leeks chopped (just use the light green & white parts) 32 ounce container chicken broth or stock 2 cups water 5 medium potatoes, peeled and cubed 1 cup diced carrots 1 cup diced celery teaspoon dried dill weed 1 teaspoon garlic powder salt and pepper, to taste 2 cups half & half cup all-purpose flour See our Privacy Policy. ), I guess this celery component here probably means that this isnt really Welsh-style soup, which is what I was originally going for. 5. ), Filed Under: Featured, Leftovers For Lunch, One Pot, Quick Recipes, Seasonal: Autumn, Seasonal: Winter, Soup, Vegetarian Tagged With: celery, comfort food, leeks, potatoes, soup, vegetarian, Wales, Copyright 2022 The Bright Kitchen on the Foodie Pro Theme. If they're too small, you risk the potatoes releasing too much starch, which can make the soup gummy when pureed. Add the leeks and garlic, season with salt and pepper, and cook, stirring occasionally, until meltingly tender, about 7 minutes. Get recipes, tips and offers in your inbox. Healthy and hearty, this celery leek potato soup is full of flavor and so easy to make. Ingredients . (If you have time, 5 or 10 more minutes adds more flavor.) Add all your chopped and sliced ingredients and mix together with a wooden spoon. In a large Dutch oven, saute leeks in 1/4 cup butter until tender. 1 1/2 hours, plus at least 8 hours soaking, About 2 hours, plus overnight dry-brining. cup extra-virgin olive oil, plus more for drizzling, large leeks (about 10 ounces each), halved lengthwise, thinly sliced crosswise and cleaned (about 3 cups), Kosher salt and freshly ground black pepper, pound celery (about 1 large bunch), leaves reserved, stalks trimmed, peeled and thinly sliced, large russet potato (about 12 ounces), peeled and roughly chopped, cup chopped fresh parsley leaves, plus more for garnish, Crme frache or heavy cream, for serving. Add the potatoes, salt and pepper, and cook for about 5 minutes more. Add 4 chopped celery stalks and cook for another 3 minutes. Simmer until cauliflower is very tender, about 12-14 minutes. Add in leek. STEP 3 Add stock, bring to the boil, then simmer for 1 hour 5 minutes. celery root, peeled and cut into small cubes (about 2 cups) 9 oz. Here's a good old healthy soup recipe (that's pretty easy to put together) using ingredients that are in . Cook over a medium heat for 10 minutes . Transfer to bowls. Add the chopped potatoes, celery root, and bay leaf. Cook for another 15 minutes, until the vegetables are tender. Bring to a boil and then lower the heat and simmer for 20 minutes. Enjoy this celery leek soup for a winter lunch or light dinner as a vegan and gluten free option. (also: the further into my writing career I get, the moreobviousmy tendency to sail waaaaay past deadlines becomes. Method STEP 1 Melt the butter in a large saucepan over a low heat. Its worth trying the soup without dairy, then admiring the transformative effect of a splash of crme frache or cream, which subdues the louder celery notes. 66 Ratings. Add the onions and cook for a minute or two, then add the leeks. See our Privacy Policy. Directions for the SOUP. and leeks to saute a few more minutes. Oct 2, 2022 - This celery-forward soup is in essence a potato-leek soup that substitutes most of the potatoes with brighter celery, and skips the vast quantities of cream in the original, resulting in a lighter flavor and texture Woodsy herbs like thyme and bay leaves, and fresh, raw parsley give the soup its intensely green, almost Bring the soup to a boil, cover the pan, reduce heat to low, and simmer 20 minutes or until vegetables are fork tender. In a large pot over medium heat, heat enough oil to thinly coat the bottom of the pot, about 3 tablespoons. Add the leeks and celery and cook for around 10 minutes stirring occasionally. If youre willing to wear an allium into battle, then I dont really know what to say to you. Add the chopped potatoes, celery root, and bay leaf. Remove potatoes and leeks to a small bowl. Melt the butter in a medium pot over medium high heat. Subscriber benefit: give recipes to anyone. Add the sliced garlic, salt and white pepper. Peel and dice the potatoes into chunks and add to the slow cooker. Opt out or contact us anytime. The hardest part of this leek and potato soup recipe? . but thats a whole other issue. (It is, technically, a white food after all. Add onion, leek, and garlic, and saut until the onion is translucent, about 5 minutes. Your information will *never* be shared or sold to a 3rd party. Cook until vegetables are softened, about 5 minutes. Subscribe now for full access. Add the onion, garlic and herbs to a large pot and fry in olive oil until the onion has softened (image 1). Stir the vegetables and then add the stock. Slice the leeks. Simmer, covered, for 45 minutes or until potatoes are tender. Add leeks and onion and saut until almost tender, about 10 minutes. Reduce the heat to medium and simmer until all the vegetables are fully tender and soft, about 20 minutes. Notes Add onion, leek, and garlic, and saut until the onion is translucent, about 5 minutes. For a sweeter, pale orange soup, add two medium-sized chopped carrots with the onion and leek, and substitute sweet potatoes for the Yukon Golds. Remove some veggies to keep some larger pieces for topping the soup when serving it. Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Chop flatleaf parsley and chives. Adjust the heat as necessary so as not to brown. Add garlic, thyme, and sage and cook, stirring frequently, for another minute. I struggled with this (I wanted to make the authentic thing), but I really like the crunchy-tender celery texture here, and I think LP will support my strategy. Add flour, and mix. Blend: Use an immersion blender to blend the soup until smooth, or carefully transfer the soup to a blender with a venting lid and blend until smooth. Post was not sent - check your email addresses! Ingredients Scale 2 medium leeks 5 - 6 stalks of celery 1 pound potatoes 2 cloves of garlic A small bunch of parsley 3 tablespoons butter tablespoon fresh thyme leaves teaspoon kosher salt Through the Fibro Fog. ), Notes on the Nightshade (Solanaceae) Family of Vegetables, Roasted Carrot, Apple, and Celery Soup (Pareve or Dairy), Savory Butternut Squash and Carrot Soup (Vegetarian and Vegan). Let cool slightly. Serve with a dollop of crme frache or a drizzle of heavy cream. Puree until smooth, 30 seconds. Reduce heat; cover and simmer until vegetables are tender, 20-25 minutes. Return to pot, 1-2 cups stock to reach the desired consistency. Return the puree to the cooking water. Melt the butter over medium heat in a large soup pot. 3. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes or until all the vegetables are tender. Add the unsalted butter to the pot. Bring to a gentle simmer. Add the cream just before serving. Place the lid on the slow cooker and cook on LOW for 5 hours or until the potatoes are tender. STEP 2 Pour the stock into the pan and add the bay leaf. large leeks, white and light green parts only, washed and thinly sliced, large stalks celery, diced (about 2 cups), large russet potatoes, peeled and diced (about 4 cups), Kosher salt and freshly ground black pepper. Add the potatoes, rice, stock and seasoning. Add garlic and potatoes. Saute: Heat butter/oil/water over medium heat, add the celery, leek/onion, potatoes, garlic, and generous pinch of salt, saute for 8 - 10 minutes stirring frequently. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Drizzle with olive oil; garnish with reserved celery leaves and parsley, and sprinkle with pepper. Add cauliflower and cover pot. View Recipe. Add the broth and water and bring the soup to a simmer. Remove the top insert from the lid and cover with a kitchen towel. Add potatoes, stock and 3 cups (750 mL) water; bring to boil. Active time: 15 minutes. Remove bay leaf, and puree soup with a vertical blender. Add the oregano, thyme, salt, pepper and bay leaves. Heat until heated through (about 2 minutes). Step 3: Remove that thyme and then blend until creamy and dreamy - but without cream! Every item on this page was chosen by a The Pioneer Woman editor. Add the chopped leeks and potatoes to the pan and stir in well. Season with salt and pepper to taste. Increase the heat to high and bring to a boil. You can serve it as is or puree the spinach into the soup for a pale green color. Recipe creator Michael Zick Doherty suggests serving with a dollop of sour cream. Sorry, your blog cannot share posts by email. Combine, bring to the boil then reduce heat to medium. Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer 20 to 25 minutes. My friend LP lives in Wales, where leeks are a thing of national significance, and they eat a lot of leek and potato soup. Cook over a medium heat for about 5 minutes until softened stirring frequently. Season to taste with sea salt and black pepper, then either serve like this or pulse until smooth using a stick blender or liquidizer. Add the leeks and garlic, season with salt and pepper, and cook, stirring occasionally, until meltingly tender, about 7 minutes. Add the wine to deglaze, then cook, stirring occasionally, until liquid is almost dry, about 3 minutes. Step 2 Add leeks and celery. Add a dash of oil and, once hot, add the onion, potatoes, celeriac and thyme leaves. Add the potatoes, pepper and onion granules, most of the stock, cover and bring to the boil. Add the diced baking potato and the stock. Add the thyme, sea salt, and pepper to taste. A big batch of.css-1c1h30u{-webkit-text-decoration:underline;text-decoration:underline;text-decoration-thickness:0.0625rem;text-decoration-color:inherit;text-underline-offset:0.25rem;color:#12837c;-webkit-transition:all 0.3s ease-in-out;transition:all 0.3s ease-in-out;}.css-1c1h30u:hover{color:#595959;text-decoration-color:border-link-body-hover;}homemade soup is the perfect solution for the weeks when you want to meal prep and make something that you can eat throughout week. Stir in potatoes, celery roots, thyme, and bay. It is a star. Add the diced celery, leeks and potatoes, stir well and add the vegetable stock, stir again. Learn more. Next pour in the vegetable stock and bring to a gentle simmer. Add the creme fraiche and reheat gently. STEP 3 Cool slightly. Add the stock, bay leaves, and salt, then simmer: Add the chicken stock and bay leaves to the pot. Meanwhile, in a medium saucepan, melt remaining 1/4 cup butter. Melt butter in a skillet over medium heat. Spoon into bowls and serve with a swirl of cream or yogurt. 2 garlic bulbs, unpeeled, cloves separated 1 tbsp olive oil 2 medium leeks, trimmed, halved, washed, sliced 1 celery stalk, chopped 1 1/2 tbsp fresh thyme leaves 1 tbsp olive oil 2 medium leeks, trimmed, halved, washed, sliced 1 celery stalk, chopped 1 1/2 tbsp fresh thyme leaves Add the bay leaf, thyme, potatoes, and stock and bring to a boil. Bring to a simmer, and cook for 15 minutes or until potato is soft and yielding but still intact. Moroccan Turkey Rag with Chickpeas and Spinach. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Sign up to my newsletter and get new posts straight to your inbox! Add the potatoes. Then, reduce the heat to medium and maintain a simmer for 15-20 minutes, or until the potatoes are fork-tender. This content is imported from OpenWeb. In a large, thick-based saucepan, gently melt the butter, then add the leeks, onions and potatoes, stirring them all round with a wooden spoon so they get a nice coating of butter. 1 clove garlic, peeled and finely chopped, 3 medium Yukon Gold potatoes, peeled and chopped, 1 knob (1 1/2 pounds) celery root, peeled and chopped, 2 quarts vegetable stock, or spring water, 1 tablespoon finely chopped fresh thyme, marjoram, or basil, Chopped fresh parsley, dill, or chervil leaves, for garnish. Add potatoes and broth. This soup is mild, and gentle, and there for you all week long in the fridge. Winter Leek and Potato Soup. Heat a large heavy-based saucepan or casserole dish over a medium heat. My picky kids will eat it. 3 leeks, sliced into 1/2-inch half moons (white and light green parts only) 1 rib celery, thinly sliced 5 cloves garlic, minced 1/2 cup dry white wine 1 1/4 pounds Yukon Gold potatoes, cut into bite-sized chunks 6 cups vegetable stock 4 sprigs fresh thyme 2 bay leaves 1/4 teaspoon cayenne (or less, if you prefer) Potatoes should be diced in similar size so they cook evenly, but dont drive yourself crazy getting them teeny-tiny. We usually eat one quart and save the other. Add chopped leeks and stir until softened, around 10 minutes. 1 large Leek (white and light green parts) 1 pack (400g) celery 2 potatoes 1 onion 2 garlic cloves (minced) 2 tablespoons olive oil teaspoon nutmeg Salt and black pepper (to taste) 6 cups (1.2L) vegetable broth cup (100ml) heavy cream Bay leaves Instructions First, wash every vegetable and let them dry for 5 minutes. Boil until the potatoes are soft, 15 to 20 minutes. Pour over the chicken stock and stir. Cook for another 1-2 minutes, stirring frequently. Cook, stirring occasionally, for 10 minutes until the vegetables are soft. Cook over medium heat until leeks are tender without browning them, about 5-7 minutes. Enjoy this celery leek soup as a vegan lunch on a cold winter day! Heat oil in a pot; add garlic, leek and saute until tender 2. Saute half a cup of diced celery while the soup cooks. Blend the soup until smooth. Add a splash of chicken stock when reheating, if necessary. The heat of the soup is sufficient to wilt the spinach so it is tender and adds an extra nutritional punch. In a large pot, heat the cup oil over medium. Add the potatoes, garlic, and bouquet garni. Reduce heat and simmer 15 minutes, or until potatoes and carrots are tender. Remove the bay leaf. Simmer the soup for 20 to 25 minutes until the potatoes and asparagus are soft and tender. Combine the crme frache, orange juice, and orange zest. Cover and cook over low heat 20-30 minutes. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to email this to a friend (Opens in new window), Broccoli, Arugula, and Goats Cheese Soup, Yosemite National Park & Lavender Lemonade, Cheesecake Bowls with Pluot Compote and Almond Sesame Crumbles, 2 medium leeks, halved, rinsed under a running tap with water running between layers from white root to green tip (removing sand and grit), and sliced thin, approximately 10 baby dutch gold potatoes, sliced thin, 5 cups, or a bit more than a liter of stock or water with a tablespoon of bouillon paste. Add the chopped onions and celery and gently fry until the onions are soft. Meanwhile, in a large pot over high heat, add olive oil, garlic and onions. Simmer for 20 minutes until the rice is cooked and the potatoes are tender. Step 1 Make fried leek greens: Pat leek greens dry with a paper towel. Cut potatoes into large chunks and add to the pot with broth, thyme, bay leaf, and salt & pepper to taste. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Get recipes, tips and NYT special offers delivered straight to your inbox. Add salt and pepper, cover, and cook until leeks are soft and translucent, stirring occasionally (5-10 minutes). Saut for 2 minutes or until soft and succulent. Add the potatoes and stock. Remove the bay leaf. 4. Simmer: Add the liquids, bring to a boil, reduce heat to medium low and cook at a gentle boil for 10 minutes, or until potatoes are just fork tender. Cook for about 5 minutes, until everything is slightly softened and fragrant. Remove from the heat and stir in the cream (or soya milk). Creamy Potato Leek Soup II. 747 Ratings. Gently sweat in the butter and olive oil for 5 minutes, until softened. Your email address will not be published. (and this internal conflict is why Im posting this recipe months late, in mid-September, not March 1st, when the Welsh holiday of St. Davids day occurs and leek soup is eaten.) Using a potato masher, mash the potatoes to a puree. In a 6-quart saucepan over medium heat, melt the butter. Add celery, potatoes and stir to mix 3. Cook, stirring occasionally for 10 minutes. Add leek, celery and carrots, saute for 7 minutes. 3 Remove the thyme sprigs. Heat the butter and oil over a medium heat and add the leeks and celery. Pour in the broth and add the sugar, salt, and pepper. This celery-forward soup is in essence a potato-leek soup that substitutes most of the potatoes with brighter celery, and skips the vast quantities of cream in the original, resulting in a lighter flavor and texture. This simple celery leek soup is a variation of the classic potato leek soup. Add ham, sauteed leek, celery and carrots. Set aside. Opt out or contact us anytime. Stir in the garlic and saut for just another minute or two. Make these flavorful latkes with just six ingredients: potatoes, leeks, eggs, flaxseed meal, salt, and Parmesan cheese. Implemented by WPopt. Add teaspoon kosher salt after the first 5 minutes. (Its almost always beneficial to let the soup blend for another minute or two past what seems necessary to emulsify as much as possible.) Transfer soup to a food processor or blender and blend until smooth (you may need to . When the vegetables are sauteed, add the broth, potatoes, lemon juice, sriracha, and pepper. Serve hot with herbs as a garnish. Step 1: Saute garlic, onion, and celery in butter then add spices (including that special one!) I think the addition of celery may likely beheresy, is how serious they take their leeks in Wales. Reduce the heat to medium-low and cook, uncovered, until the potatoes are tender, 15 to 20 minutes. Taste and add salt if necessary. 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