Creamy Dairy-Free Potato, Leek, and Celery Root Soup

Creamy Dairy-Free Potato, Leek, and Celery Root Soup

This creamy dairy-free recipe for potato, leek, and celery root soup is great served warm on cool days or chilled on warm ones.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    In large 4- or 5-quart pot, heat the olive oil over medium heat.
  2. Step 2

    Add onion, leek, and garlic, and sauté until the onion is translucent, about 5 minutes.
  3. Step 3

    Add the chopped potatoes, celery root, and bay leaf.
  4. Step 4

    Stir the vegetables and then add the stock.
  5. Step 5

    Bring the soup to a boil, cover the pan, reduce heat to low, and simmer 20 minutes or until vegetables are fork tender. 
  6. Step 6

    Add the thyme, sea salt, and pepper to taste.
  7. Step 7

    Cook an additional 5 minutes.
  8. Step 8

    Remove bay leaf, and puree soup with a vertical blender.
  9. Step 9

    Ladle the soup into bowls and garnish with fresh herbs.