Ingredients
- 2 large leeks (white & light green only), sliced
- 1 medium celery root, peeled & diced
- 2 medium Yukon gold potatoes, peeled & diced
- 2 tablespoons butter or olive oil
- 4–5 sprigs fresh thyme, tied with kitchen twine
- 1 bay leaf (tie it with the thyme if you want)
- 5 cups vegetable or turkey stock
- 1 cup raw milk (or whole milk –or NO milk)
- Salt & pepper to taste
Instructions
- Cook the leeks: In a soup pot, melt the butter over medium heat. Add the leeks and a pinch of salt. Cook 5–7 min until soft but not browned.
- Add the celery root, potatoes + herbs: Add diced celery root and potatoes. Add your tied herb bundle (thyme + bay leaf).
- Add the stock & simmer: Pour in the stock. Bring to a boil, then simmer 25–30 min until tender.
- Blend it smooth: Remove herb bundle. Blend with immersion blender or a regular blender.
- Add the milk: Stir in raw or whole milk. Do not boil after adding the milk.
- Taste & adjust: Season with salt and pepper until perfect.
Optional toppings:
- Olive oil, croutons, cracked pepper, shredded cheese
