Easy Leek & Potato Soup with Celeriac

Ingredients

• 2 medium leeks (cleaned and sliced)
• 1 small onion (optional) (peeled and roughly chopped )
• 2 medium potatoes (peeled and cut into small chunks)
• 0.5 small celeriac root (optional) (peeled and cut into small chunks)
• small knob of unsalted butter
• 1.2 ltr vegetable stock (cube is fine)
• 1 tbsp (heaped) creme fraiche or double cream (see notes)
• salt & pepper to taste
• chives and croutons to serve

Instructions

1. Start with preparing your veg as indicated above.
2. Discard the very top of the leeks (dark green part). Halve and clean your leeks thoroughly, getting rid of all the grit. Slice thinly.
3. Melt butter in a large pan. Add prepared leeks and onions (if using) and cook until softened but not coloured (about 5 min). Make sure you keep and eye on it stirring it from time to time to prevent it from burning.
4. Add potatoes and celeriac (if using) and continue cooking for another 2-3 min.
5. Add stock, bit of salt and pepper and cover.
6. Simmer until all the veg, especially celeriac (which takes the longest) is tender (approximately 20-25min).
7. Take the soup off the heat and puree to desired consistency using hand/immersion blender. I like it really smooth and silky but you may want some texture to it.
8. Add creme fraiche, adjust seasoning and quickly blend again.
9. Serve sprinkled with chopped chives and some croutons.
10. Enjoy!