Warm up with Amy’s Potato Leek Soup

amy potato leek soup

Warm up on a cold winter’s day with Chef Amy Sherman’s Potato Leek Soup!  Plus make it fun by including a toppings bar so everyone can customize their bowl.

Amy Sherman’s Potato Leek Soup with Options

1 bunch of leeks (this might be 2 or up to 4, just use them all)
2 stalks celery
2 cloves garlic
1 cup dry white wine (I like sauvignon blanc)
8 cups chicken broth
1 head celery root
about 6-8 medium size potatoes
fresh herbs (thyme would be great, rosemary, sage or oregano good too)
1/4 cup buttermilk
3 tablespoons fresh parsley
salt and pepper

special equipment: an immersion blender

Start by cutting the ends off the leeks, and trimming them down to where they turn pale green. Save the tough dark green part for stock, if you wish. Slice the remaining leek in half lengthwise. Carefully rinse the leeks, fanning them out under the water to remove any remaining dirt or sand. Then thinly slice the leeks. Chop the celery, and mince the garlic.

Heat a little olive oil over medium heat in a soup pot on the stove. Add the leeks and the celery and saute, stirring every so often, until softened and starting to brown. Add the garlic and stir for another minute. Pour in the wine, and stir everything well, scraping up any bits on the bottom of the pot. Add the chicken broth. Peel the celery root with a knife, trimming it all around. Cube in to 1 inch pieces and add to the broth. Let the celery root cook for about 10 minutes as it will take longer than the potatoes. Meanwhile, peel the potatoes and cube into 1 inch pieces. Add these to the soup. Season with salt and pepper and whatever herbs you would like. Let cook until the potatoes are very soft, almost falling apart. Using the immersion blender, blend the soup to your desired consistency. I like mine very creamy, with a few potato chunks for texture. Add the buttermilk and parsley and season to taste. Serve with some of the toppings.

To make in your crock pot: Take all of your prepared ingredient, except the buttermilk and parsley, and place in the crock pot. Turn on low and let cook for about 5 hours or until the potatoes are tender. Blend the soup right in the crock pot, add the buttermilk, parsley and season with salt and pepper.


Sub 3 peeled and chopped parsnips for the celery root.

Change the wine with a local beer, like Brewery Vivant Farmhand Ale.

Use veggie stock instead of chicken broth, and use lemon juice instead of buttermilk for a vegan soup.

Change the flavor of the soup by changing the fresh herbs you are using, dill is really nice is this too.
Super Awesome Soup Toppings:

crisp cooked bacon

chopped chives

chopped tomatoes and kalamata olives

fried sage leaves-in a small skillet pour about 1 tablespoon oil, let heat over medium high. Add a few sage leaves at a time, they will VERY quickly fry up, remove and let drain on a paper towel.

celery mushroom-saute shitake mushrooms in a bit of oil over high heat. Stir together mushrooms, sliced celery, chopped fresh parsley, lemon juice and olive oil. Season with salt and pepper.

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