Celeriac, Leek, and Potato Soup

(from Stearns Farm Newsletter December 2008)

A comforting version of an old favorite.  Adapted from The Victory Garden Cookbook by Mirian Morash.

3 leeks, well-washed and trimmed

1 whole large celeriac, peeled, cut into 1-inch cubes

1 large potato, peeled, coarsely chopped

2 Tbs butter

4-5 cups chicken or vegetable broth

1 cup half-and-half (optional)

salt and freshly ground pepper to taste

Thinly slice white and tender green part of leeks.  Melt butter in large saucepan and stir in leeks, cooking until wilted.  Add celeriac and potato, then 4 cups of broth.  Bring to a boil, reduce heat, cover, and simmer for 20-25 minutes, or until the vegetables are tender.  Puree in food processor or blender, thinning with cream or additional broth as needed.  Season with salt and pepper.  Makes 6-8 servings.