Notes: *Make sure to clean leeks thoroughly and slice only the white and light green part of the leeks. **You don’t need to peel the potatoes as the peels add to the rustic texture of the soup. But make sure to scrub them thoroughly and remove any obvious blemishes before slicing. Although we always make it with chicken broth, this can easily become a vegetarian soup by simply using vegetable broth instead
large red or Yellow Finn potatoes, peeled and thinly sliced
leeks, thinly sliced about 3 cups
dry white wine
salt to taste
fresh ground black pepper to taste
Make the stock and keep it warm over low heat.
Peel, quarter and thinly slice the celery root, discarding the inner core if it's soft and spongy.
Place the potatoes and celery root in a soup pot with 1 quart stock, 1 teaspoon salt, a few pinches of pepper, the bay leaf and garlic. Bring to a boil, then reduce the heat, cover the pot, and simmer 30 minutes - until the potatoes and celery root are very soft.
Remove the bay leaf, then pass through a food mill or quickly mash with a potato masher. Return the potatoes and celery root to the pot, cover and cook over low heat.
While the potatoes and celery root are cooking, heat the olive oil and butter in a saute pan, add the leeks, 1/2 teaspoon salt, and a few pinches of pepper. Saute over medium heat until the leeks begin to soften, about 3 or 4 minutes, then cover the pan and lightly steamthem for about 10 minutes. Add the wine and simmer, uncovered, until the pan is almost dry.
Add the leeks to the potatoes and celery root along with 1 to 2 cups stock to reach the desired consistency. Cover and cook over low heat for 20 minutes. Season with salt and pepper to taste.Stir in the cream just before serving.Garnish each serving with a swril of Creme Fraiche.
Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.