Description
A comforting and creamy Celeriac, Leek & Potato Soup featuring tender vegetables simmered with aromatic herbs and bacon, pureed to a smooth consistency, and finished with a touch of tangy Greek yogurt. Perfect as a warming starter or light meal.
Ingredients
Scale
Meat
- 3 slices bacon (chopped into 1/2″ pieces)
Vegetables & Herbs
- 12 oz celeriac (about 2 cups, peeled and diced)
- 2 large leeks (2 cups diced and soaked in cold water to remove sand)
- 3 large yellow potatoes (1 lb 4 oz, peeled and diced)
- 1 large carrot (peeled and diced)
- 3 cloves garlic
- 3 sprigs of thyme (leaves only)
Liquids
- 1/2 cup white wine (optional)
- 1 quart chicken stock or vegetable broth
Dairy & Condiments
- 1/2 cup low fat Greek yogurt or sour cream
- 1 teaspoon salt
- Salt and pepper to taste
- Pinch of cayenne pepper (optional)
Garnishes
- Bacon bits (from cooked bacon)
- Scallions
- Low fat Greek yogurt
Instructions
- Cook the bacon: In a large dutch oven or heavy-bottomed soup pot, fry the chopped bacon over medium heat until it becomes crisp. Once cooked, remove the bacon bits and drain them on a paper towel. Set aside for garnish later.
- Sauté vegetables: Pour off excess bacon fat from the pot, leaving about 2 to 3 tablespoons in the pan. Add the diced leeks, celeriac, potatoes, carrot, garlic cloves, thyme leaves, and 1 teaspoon of salt. Cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
- Deglaze and simmer: If using, pour in the white wine to deglaze the pan, scraping up any browned bits on the bottom with a wooden spoon. Then add the chicken stock or vegetable broth. Cover the pot and bring the mixture to a simmer. Cook for about 30 minutes, or until all vegetables are tender when pierced with a fork.
- Puree the soup: Using an immersion blender directly in the pot, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a food processor or blender in batches and puree until smooth. If the soup is too thick, add a little water or additional broth to reach desired consistency.
- Finish and season: Remove the pot from the heat and stir in the low fat Greek yogurt or sour cream gently to avoid curdling. Adjust the seasoning with salt, pepper, and a pinch of cayenne pepper if desired.
- Serve: Ladle the soup into bowls and garnish with the reserved crispy bacon bits, chopped scallions, and a dollop of Greek yogurt. Serve immediately and enjoy the comforting flavors.
Notes
- Peeling celeriac can be made easier with a sharp knife or vegetable peeler; remove the tough outer skin before dicing.
- The white wine is optional; it adds depth of flavor but can be omitted for a non-alcoholic version.
- For a vegetarian version, substitute chicken stock with vegetable broth and omit bacon or replace it with smoked paprika or mushrooms for smokiness.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Use low fat Greek yogurt to keep the soup light and creamy without added fat.
