# What You’ll Need:
→ Vegetables
01 - 1 large celery root (about 1.5 lb), peeled and diced
02 - 1 medium Yukon Gold potato, peeled and diced
03 - 1 medium leek, white and light green parts only, sliced
04 - 1 small yellow onion, chopped
05 - 2 garlic cloves, minced
→ Liquids
06 - 4 cups vegetable broth (gluten-free if needed)
07 - 1 cup whole milk or unsweetened plant-based milk
08 - 1/2 cup heavy cream or non-dairy cream
→ Fats & Seasoning
09 - 2 tbsp unsalted butter or olive oil
10 - 1 bay leaf
11 - 1/4 tsp ground white pepper
12 - Salt, to taste
→ Garnish
13 - Chopped chives or parsley
14 - Drizzle of cream (optional)
# Step-by-Step Guide:
01 - In a large pot, melt the butter over medium heat. Add leek, onion, and garlic. Sauté until soft but not browned, about 5 minutes.
02 - Add diced celery root and potato. Sauté for another 3 minutes.
03 - Pour in the vegetable broth and add the bay leaf. Bring to a boil, then reduce heat and simmer, covered, for 25 minutes or until vegetables are very tender.
04 - Remove and discard the bay leaf. Using an immersion blender (or transfer in batches to a blender), purée the soup until completely smooth.
05 - Stir in the milk and cream. Heat gently (do not boil), and season with salt and white pepper to taste.
06 - Ladle into warm bowls. Garnish with chopped chives, parsley, and a drizzle of cream if desired.
