Celeriac Apple and Potato Soup
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 2 Tbsp unsalted butter
  • 1 small leek, sliced
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 celeriac, peeled and cubed (about 1½ pound before peeling)
  • 2 medium apples, peeled and cubed
  • 1 pound yellow flesh potatoes, peeled and cubed
  • 1 tsp fresh thyme, finely chopped
  • 1½ tsp salt
  • 5-6 cups vegetable or chicken stock (if using store bought you will need less salt)
  • ¼ cup chopped roasted walnuts
  • a small piece of crumbly mild blue cheese
  1. Heat a soup pot over medium heat. Add the butter, once it is melted add the leek and onion and cook until they are soft and beginning to get slightly golden. Add the garlic, celeriac, apple, potato, thyme and salt. Cook for another 3-5 minutes. Once the vegetables have a bit of colour, add the stock. Turn the heat up to high and bring the soup to a boil. Once at a boil, reduce to a simmer and cook the soup for 15 - 20 minutes or until the vegetables are tender.
  2. Blend the soup with an immersion blender until smooth. Serve topped with toasted walnuts, a crumble of blue cheese and a little fresh chopped thyme.
Recipe by The Bounty Hunter at https://thebountyhunter.ca/celeriac-apple-and-potato-soup/