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.