Potato & leek soup with celeriac

photo credit: happilyunprocessed.com

2 large or 3 small/medium leeks

3 large garlic cloves, minced

2 tablespoons butter or olive oil

1/2 teaspoon dried thyme

1/2 teaspoon dried sage

1 bay leaf

1 1/2 lbs. yellow potatoes, peeled and cubed

1 medium celeriac bulb, peeled and diced, about 1/2 a pound

1 medium carrot, peeled and cubed, about 1/4 pound

4 cups chicken or vegetable stock

1/2 cup cream or creme fraiche, optional

Salt and black pepper to taste

Parsley, to garnish, optional

Trim the roots and top few inches from the leeks. Cut the leeks lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside. Shake dry, then slice them into 1/2 inch slices.

Heat the butter in a heavy bottom soup pot, and add the leeks with a few pinches of salt. Stir well to coat the leeks in butter, then cook, covered, on low for about 5 minutes.

Uncover the pot and add the garlic and herbs. Cook a few minutes more, then add the celeriac and carrot. Cook for another few minutes, stirring occasionally.

Add the cubed potato and stock, and bring to a boil. Simmer the soup for 20-25 minutes, until all vegetables are very soft.

Remove the bay leaf. Using an immersion blender, puree the soup to a desired consistency.

You can add a little more stock or water if you want a slightly thinner soup. Add cream if using, and salt and pepper to taste. Garnish individual bowls with parsley.

Serves 4-6