Celeriac, Leek and Potato Soup

1 creamy vegetable soup and 3 ways to serve it!

Celeriac, Leek and Potato Soup

I love soups like this- velvety, blended, perfectly beige vegetable soups that waste nothing and are full of flavour. I often prefer a vegetable stock in soups, especially one like this, where you want to fully appreciate the flavour of the vegetables contained within. This is also very convenient because vegetable stocks only require a fraction of the cooking time of a meaty one and so you can get both the stock and the soup going at the same time and throw all of the vegetable scraps into the stock as you cut them up, extracting as much flavour and nutrients possible.

By changing the topping for a soup you can dramatically change the character of it. I have three variations here, each delicious in its own way. I love to do this as a way to eat the same thing multiple days in a row without getting tired of it.

To make this soup vegan, swap the butter for more olive oil and omit the milk.