|Serving Size||1 1/2 cups|
- 5 tbsp unsalted butter
- 6 cups leeks chopped, white and light green parts
- 4 cups Yukon Gold potatoes 3/4-inch diced, peeled
- 4 cups celery root 3/4-inch diced, peeled
- 3 cups heavy cream
- Kosher salt and pepper
- Melt the butter over medium heat in a large (8- to 10-inch) saucepan or Dutch oven. Rinse the leeks well in a colander, spin them dry in a salad spinner, and add them to the pot. Sauté them over medium-low heat, stirring occasionally, for 8 to 10 minutes, until tender but not browned.
- Add the potatoes, celery root, cream, 4 teaspoons salt, and 2 teaspoons pepper to the pot. stir, and bring to a boil. Lower the heat to very low, cover the pot, and simmer gently for 25 to 30 minutes, stirring occasionally, until the vegetables are tender. Be careful - don't let the vegetables scorch on the bottom of the pan!
- In batches, pour the mixture into the bowl of a food processor fitted with the steel blade and pulse until coarsely puréed. Taste for seasonings, return to the saucepan, and keep warm over very low heat. If the mixture gets too thick, add a little more cream.
This recipe could be served on its own and tweaked to reduce its calories or dairy content. Try using 1 1/2 cups milk and 1 1/2 cups heavy cream (instead of 3 cups of heavy cream) to reduce the calories to 366 with a Balance Factor of 1. Or substitute the heavy cream for coconut milk and the calories reduce to 328 with a Balance Factor of 4.