Potato Carrot Soup

A comforting, creamy soup with root vegetables.

Ingredients

  • 2 large shallots
  • 2 carrots
  • 1 leek
  • 250g celery root
  • Potatoes
  • Butter
  • 1.25 L chicken stock
  • 4 tablespoons cream

Instructions

  1. Dice (2 large) shallots, (2) carrots, (1) leek, and (250g) celery root.

  2. Peel and chop potatoes into cubes.

  3. Sauté the shallots and leek in butter until softened.

  4. Add the carrots, celery root, and potatoes. Stir to combine.

  5. Pour in (1.25 L) chicken stock and bring to a boil.

  6. Reduce heat and simmer until all vegetables are tender.

  7. Blend until smooth (or leave chunky if preferred).

  8. Stir in (4 tablespoons) cream and season to taste.

Notes

  • Can substitute vegetable stock for a vegetarian version
  • Celery root adds depth of flavor but can be omitted

German Recipe Photo