Potato and Celeriac Soup

I know, I know, MORE soup but I just can’t help myself. And this week I have a cold so need some simple soothing comfort food.

This is a version of traditional potato soup recipe except I wanted to use celeriac too and I decided cream was too rich so used milk instead . The result is creamy, smooth and so tasty I kept on getting out of my sick bed to have another spoonful.

I made enough for a lot of servings but I’m busy having it for every meal at the moment (and those sneaked spoonfuls) so I don’t have an exact serving amount I’m afraid… Let’s say it serves 6.

Potato and Celeriac Soup

4 sticks of celery

1 large white onion

3oz/85g butter

4 medium sized potatoes

1/2 a celeriac

1 ltr chicken stock

400ml milk

salt and pepper

chives and a dot of butter  to serve

Dice the celery and onion into roughly 1cm cubes

Melt the butter in a large pan (or split it between 2)

Sweat the celery and onions over a low heat with the lid on, taking it off to stir occasionally, for 10-15 minutes, until it is soft and translucent.

Now add the diced potatoes and celeriac and stir to combine

Stir the vegetable mix occasionally and keep the heat low until the potatoes and celeriac are beginning to soften

Heat your stock in a separate pan and then add it to the  vegetables, bring this to a simmer and allow the potatoes and celeriac to soften until they are on the verge of collapsing.

Now add the milk and bring to a simmer, taste the soup and then season with salt and lots of pepper

Now blend with a hand mixer until it foams…

Yes that’s right, I was given a hand mixer wand for my birthday so now I can blend with the best of them!

Now ladle into bowls, scatter over some finely sliced chives and add a little dot of butter to swirl into the creamy foamy sweet and soothing rescue remedy. You don’t need bread with this soup, it is a meal all by itself.

If you have a true invalid to take care of serve on a tray, with a teacloth and a little vase of flowers