Leek, Celeriac & Potato Soup – Vermont Organic Farm | Cedar Circle Farm & Education Center
The perfect cold weather soup for all those root vegetables and hardy leeks. Adapted from Ellen Ecker Ogden’s From the Cook's Garden.
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Ingredients
- 4 Tbsp butter
- 3 cloves garlic minced
- 1 celeriac peeled & cubed
- 1/2 tsp nutmeg grated
- 1 cup spinach chopped
- 3 med leeks chopped
- 4 red potatoes skinned, cubed
- 6 cups vegetable or chicken stock
- 1 bay leaf
- salt
- pepper
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