This is a great basic recipe that allows for interchangeable veggies. You can use any combination of root veggies, including rutabagas, turnips, or different potatoes. The cream adds a nice richness and velvety texture, but you can get a similar effect without the cream if you use a rich, creamy potato like a yellow finn or German butterball. And when it’s available, spring green garlic is a great substitute for the regular garlic for an added burst of flavor.

　　

Ingredients

Makes about 8 cups

　　1 tablespoon unsalted butter

　　1 tablespoon extra-virgin olive oil

　　2 large leeks, white and light green parts only, sliced

　　Kosher salt

　　2 large Yukon gold or other waxy potatoes (about 1 pound), peeled and diced

　　2 medium parsnips (about 8 ounces), peeled and diced

　　1 medium celery root (about 10 ounces), peeled and diced

　　2 large cloves garlic, chopped

　　1 teaspoon ground mustard

　　4 large sprigs thyme

　　1 bay leaf

　　1/4 cup dry white wine or dry vermouth

　　4 cups homemade vegetable broth (or low-sodium store-bought broth)

　　1 cup water

　　1/4 cup heavy cream (optional)

　　1 tablespoon freshly squeezed lemon juice, more as needed

　　

Step 1

In a soup pot or large Dutch oven, heat the butter and oil over medium-low heat. Add the leeks and 1/2 teaspoon salt and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add the potatoes, parsnips, celery root, and garlic, cover the pot, and stir occasionally until the veggies are heated through and softening a bit on the edges, about 10 minutes. Add the mustard, thyme, and bay leaf and continue to cook for 2 more minutes, or until aromatic. Add the wine and cook until the liquid has completely evaporated, about 1 minute.

　　

Step 2

Add the broth and water, cover the pot partially, and increase the heat to medium-high. Bring just to a boil, then lower the heat to maintain a gentle simmer. Continue to cook, partially covered, until the vegetables are completely soft and have started to break down a bit, 45 minutes to 1 hour.

　　

Step 3

To finish the soup, remove and discard the thyme stems and bay leaf and, working in batches, carefully puree the soup in a blender (or use an immersion blender). If you prefer a thinner soup, add a little more water to adjust the thickness.

　　

Step 4

Stir in the cream and the lemon juice and taste. Adjust with more lemon juice or salt as needed and reheat as necessary.

　　

tip

Step 5

This soup is wonderful garnished with fresh croutons sautéed in butter and some chopped chives.

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