Every fall I make this soup called Autumn Root Soup. We look forward to this creamy vegetable soup and serve it up with some baked chicken. What I love about this recipe is that you can bend the recipe – add more, change it up, etc.
You’ll need the following ingredients:
3 cans chicken broth
1 small leek
1 celery root
1 cup carrots, peeled & sliced – I use baby carrots
1 celery stock – sliced
1 baking potato
1 cup 1/2 and 1/2
1/4 cup sour cream
Salt and pepper to taste
Dash of white pepper (optional)
Place chicken broth, leeks, & carrots into slow cooker.
Cut up your celery root, potato, and celery stock.
Add to slow cooker. You can add any additional veggies you like – I have added turnips, parsnips, etc.
Cook on low all day (8 hours or until veggies are tender).
When the veggies are tender – use your wand blender or regular blender to puree the veggies into the soup.
It should be nice and smooth after blending and if your veggies happen to be a little crunchy still – give them a little more time to cook. They’ll cook faster the smaller they are.
Add your 1/2 & 1/2 and sour cream. You can either blend it or stir it in.
It should look a little something like this when it’s all blended together.
Serve and enjoy! We usually serve it with some baked chicken.