Ingredients

• 1 1/2 lbs green beans (, fresh, diced (about 5 cups))
• 1 onion (, diced)
• 1 small leek (, sliced and rinsed)
• 1/2 cup celeriac (, peeled and diced (or sub celery))
• 2 Tbsp butter
• 2 Tbsp all-purpose flour
• 6-7 cups cold water (, or as needed)
• salt
• pepper
• 2 cups yellow potatoes (, diced (about 3))
• Garnish
• sour cream
• bacon (, cooked, then chopped or crumbled)
• german sausage (, cooked, sliced)
• smoked sausage (, cooked, sliced)

Directions

• Don't be scared by the celeriac. Just cut off the gnarliness and cube the pretty white insides.
• Melt the butter in a large pot and whisk in the flour, until a smooth paste forms (a light roux) - cook for about a minute. Do not let color.
• Whisk in the water, a little at a time, so as to avoid lumps. Start with 6 cups. You can add more at the end if you'd like a thinner broth.
• Add all ingredients except for the potatoes and the garnish. Bring to a simmer and cook 20 minutes.
• Add the cubed potatoes and continue cooking until tender.
• Garnish and serve.

Notes

• 7-23-25 1/2 Recipe
• I combined two similar recipes
• I eliminated the Roux
• I used
• 50/50 Veggie Broth & Water
• Smoked Bratwurst

Photos