Instructions
1. Prep the vegetables
Dice the onions, potatoes, carrots, and celeriac. Halve the leek lengthwise, rinse thoroughly, and slice into thin half-moons.
2. Sauté the aromatics
Heat the oil in a large pot or Dutch oven over medium heat. Add the onions and cook for 3–4 minutes until soft and translucent.
3. Build the base
Add the diced potatoes and cook for 2 more minutes, seasoning generously with salt, pepper, and paprika. Pour in the vegetable stock, scraping the bottom of the pot to lift any flavorful browned bits.
4. Simmer the soup
Add the carrots and celeriac. Bring to a boil, then lower the heat and simmer for 15 minutes, until the vegetables are tender.
5. Add leek and herbs
Stir in the sliced leek, cream, and half of the chopped marjoram and parsley. Simmer gently for another 5 minutes until the leek softens. Taste and adjust seasoning with additional salt, pepper, and a pinch of nutmeg.
6. Serve
Ladle the soup into bowls and garnish with the remaining herbs. Sprinkle with paprika or drizzle extra cream if desired. Serve hot and enjoy the warming flavors.
Chef’s Tip: For an even creamier texture, lightly mash a portion of the potatoes in the pot before adding the leek and cream. This naturally thickens the soup without extra effort.