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

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

• Peel and chop potatoes into cubes.

• Sauté the shallots and leek in butter until softened.

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

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

• Reduce heat and simmer until all vegetables are tender.

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

• 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