Eat greener, avoid waste

Recipe Finder

Leek, Potato and Celeriac Soup

Leek, Potato and Celeriac Soup

A winter warmer....

Serves 4
Prep time 15m
Cooking time 40m


  • 2 tsp sunflower oil
  • 200g leeks, trimmed, sliced and washed
  • 200g celeriac, peeled and chopped into small cubes
  • 100g potatoes, peeled and chopped into small cubes
  • 300ml vegetable or chicken stock made using a reduced salt stock cube
  • 150ml – 200ml semi skimmed milk
  • Freshly ground black pepper



1. Put the oil in a large saucepan with a tablespoon of water. Add the leeks, stir and cover with a lid. Cook over a very low heat, stirring occasionally for 10 minutes. Do not let the leeks brown or burn.

2. Add the celeriac and potatoes and the stock. Bring to the boil and turn down to a simmer. Cook, covered, for approximately 25 minutes or until the celeriac and potatoes are tender.

3. Puree the soup in a blender and put back in the pan. Add the milk to make a good consistency and season with freshly ground black pepper. Reheat to just below boiling point to serve.

In Season months:

Recipe Types: