from The Cook’s Garden catalog, Spring/Summer 1990
¼ cup butter
4 Leeks, roots and tops removed
3 medium potatoes, srubbed and cut into ½ “slices
1 Celeriac knob, peeled, cut into 1”chunks
4 cups chicken or vegetable stock
Thyme, Basil and/or marjoram to taste
Melt the butter in a stockpot. Slice leeks into ¼ inch slices and add to stock pot. Saute for 5 minutes until golden. Add potatoes and celeriac and sauté 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. 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.