Title: Leek potato & celeriac soup
 Categories: Soups
      Yield: 1 Servings
 
    1/4 c  Butter
      4    Leeks; roots & tops removed
      3 md Potatoes; scrubbed
           -- and cut into 1/2" slices
      1    Celeriac knob; peeled
           -- and cut into 1" chunks
      4 c  Chicken or vegetable stock
           Thyme, basil and/or marjoram
           -- (Fresh), to taste
 
  Melt butter in stockpot.
  
  Slice leeks into 1/4-inch slices and add to stockpot.
  
  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
  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 blender and puree.
  Return puree to stockpot and add remaining stock and herbs. Cover and
  simmer for 15 to
       20    minutes. Serve hot.
  
  From: The Cook's Garden catalog - Spring/Summer 1990 - page 8