Potato, Celery and Leek Cream Soup

  • Difficulty: Medium
  • one hour
  • 4 servings

You can serve this potato, celery and leek cream soup on these cool days of fall to warm you up! Plus, it’s got all the right spices, and it is topped with toasted almonds and sunflower seeds.

Ingredients Needed for Potato, Celery and Leek Cream Soup

2 tablespoons of butter
1 celery stick, thinly sliced
1 leek, thinly sliced
2 bay leaves
2 rosemary sprigs
1 thyme sprig
3 potatoes, small dices
salt
pepper
1 teaspoon ground coriander
3 cups of beef stock
½ cup heavy cream
0.5 ounce almonds, ground
1 tablespoon sunflower seeds
1 teaspoon ground coriander

How to Cook Potato, Celery and Leek Cream Soup

  1. Heat the butter in a skillet over medium heat.
  2. Add the leek, celery, and give it a good stir.
  3. Add the bay leaves, rosemary, and thyme.
  4. Give it a stir, and cook for 2 minutes. Remove the herbs.
  5. Add the diced potatoes and season with salt and pepper.
  6. Season with coriander and pour the beef stock.
  7. Cover with a lid and simmer for 25 minutes.
  8. After it’s done, move everything into a blender along with the heavy cream. Blend until smooth.
  9. Next, heat a skillet over medium heat, and add the almonds and sunflower seeds.
  10. Season them with coriander and give it a good stir.
  11. Toast the nuts for 2 minutes and use them to top the cream soup.

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