Leek & Celeriac Soup
Recipe: #31976
May 13, 2019
Categories: Celeriac, Leek, Potatoes, Potluck, Slow Cooker, Diabetic, Vegetarian, Crockpot Soup, more
"From our Saturday newspaper The Weekend West. Times are estimated."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (562.9 g)
- Calories 937.1
- Total Fat - 74.6 g
- Saturated Fat - 36.5 g
- Cholesterol - 162.8 mg
- Sodium - 1221.7 mg
- Total Carbohydrate - 43.3 g
- Dietary Fiber - 4.5 g
- Sugars - 6.3 g
- Protein - 23.5 g
- Calcium - 329.6 mg
- Iron - 3.8 mg
- Vitamin C - 18.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Add celeriac to the base of a 5 to 6-litre slow cooker.
Step 2
Melt butter in a large frying pan over a medium heat and add leeks and garlic and cook, stirring occasionally, for 4 to 5 minutes, or until lightly browned and then add to slow cooker with potatoes and stock and season with salt and pepper and cover with lid.
Step 3
Cook on low for 7 hours, on high for 4 hours, or until celeriac and potatoes are soft and then stir in cream and chives and allow to cool slightly.
Step 4
Blend soup, in batches, until smooth and return to slow cooker on low to keep warm or on keep warm if your slow cooker has that option.
Step 5
Meanwhile, make blue cheese croutons;place bread in a single layer on a tray lined with baking paper and spray evenly with oil.
Step 6
Cook in a hot oven (200C) for about 8 minutes, or until lightly browned and then crumble cheese over top and cook for 5 minutes, or until cheese is melted.
Step 7
Garnish soup with pepper and extra chives and serve with blue cheese croutons.
Tips
No special items needed.
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