Leek & Celeriac Soup

6
Servings
30m
Prep Time
440m
Cook Time
7h 50m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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