# What You Need:
→ Vegetables
01 - 1 large celery root (about 1.5 lb), peeled and diced
02 - 1 medium Yukon Gold potato, peeled and diced
03 - 1 medium leek, white and light green parts only, sliced
04 - 1 small yellow onion, chopped
05 - 2 garlic cloves, minced
→ Liquids
06 - 4 cups vegetable broth
07 - 1 cup whole milk or unsweetened plant-based milk
08 - 1/2 cup heavy cream or non-dairy cream
→ Fats and Seasoning
09 - 2 tablespoons unsalted butter or olive oil
10 - 1 bay leaf
11 - 1/4 teaspoon ground white pepper
12 - Salt to taste
→ Garnish
13 - Chopped fresh chives or parsley
14 - Cream for drizzling, optional
# How To Make It:
01 - In a large soup pot, melt butter over medium heat. Add leek, onion, and garlic, sautéing until softened but not browned, approximately 5 minutes.
02 - Add diced celery root and potato to the pot. Continue sautéing for 3 additional minutes.
03 - Pour in vegetable broth and add bay leaf. Bring to a boil, then reduce heat and simmer covered for 25 minutes until vegetables are tender.
04 - Remove and discard bay leaf. Using an immersion blender, purée soup until completely smooth. Alternatively, transfer soup in batches to a countertop blender.
05 - Stir in milk and cream. Heat gently without boiling. Season with salt and white pepper to taste.
06 - Ladle into warm bowls. Garnish with chopped chives, parsley, and optional cream drizzle.
