Preparation

Step 1 out of 15

Trim the leek, only retaining the white and slightly green part, discard the rest.

Step 2 out of 15

Clean the leek by cutting it vertically in half, wash thoroughly.

Step 3 out of 15

Slice the leek in 1/8-inch slices and set aside.

Step 4 out of 15

Peel and dice the onion, set aside.

Step 5 out of 15

Slice the Little potatoes in half.

Step 6 out of 15

Peel and slice the carrots.

Step 7 out of 15

Peel and dice the celeriac, place in a bowl of water so it won't brown with a bit of lemon juice.

Step 8 out of 15

Melt the butter in a large saucepan over medium heat.

Step 9 out of 15

Add the onion and leeks and sauté until softened for about five minutes.

Step 10 out of 15

Add the carrots and drained celeriac and continue to sauté for 2 to 3 minutes.

Step 11 out of 15

Pour in the chicken broth and add the potatoes.

Step 12 out of 15

Add the nutmeg, thyme, and season with salt and pepper.

Step 13 out of 15

Bring to a boil, reduce heat, and simmer with the lid on for 25 minutes.

Step 14 out of 15

Stir in the cream and adjust the seasonings with salt and pepper.

Step 15 out of 15

Garnish with chopped parsley.