Leek, Potato and Celeriac Soup
4 leeks, roots and tops removed
1 celeriac knob, peeled, cut into 1-inch chunks
4 cups chicken or vegetable stockShop this recipe
1. Melt the butter in a stockpot.
2. Slice leeks into 1/4-inch slices and add to stock pot. 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 of stock, cover and continue to cook until potatoes are tender, about 25 minutes.
3. Remove from heat. Pour vegetables and stock into a food processor or work in batches in a blender and puree. Return puree to stock pot, add remaining stock and herbs. Cover and simmer for 15 to 20 minutes. Serve hot.