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3394 Brown Island Rd S
Salem, OR, 97302
United States


Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Leek, Potato and Celeriac Soup

Jacob Bailey


  • ¼ cup Butter 
  • 4 Leeks; roots & tops removed 
  • 3 mediums Potatoes; scrubbed and cut into 1/2" slices 
  • 1 Celeriac knob; peeled and cut into 1" chunks 
  • 4 cups Chicken or vegetable stock 
  • Thyme, basil and/or marjoram (Fresh), to taste



Melt butter in stockpot. Slice leeks into 1/4-inch slices and add to stockpot. Saute for 5 minutes until golden. Add potatoes and celeriac and saute for 5 minutes. Cover and cook for 3 minutes. Stir in 1 cup stock, cover and continue to cook until potatoes are tender, about 25 minutes. Remove from heat. Pour vegetables and stock into a food processor or blender and puree. Return puree to stockpot and add remaining stock and herbs. Cover and simmer for 15 to 20 minutes. Serve hot.