Potato Celery Root Leek Soup
Ingredients
- 3 large leeks
- 2 Tbsp butter
- 1 large Yukon Gold potato, peeled and cubed into ½ inch pieces
- 1 fist-size celery root, peeled and cubed the same size as the potatoes
- 8 cups chicken stock (I used Better Than Bouillon according to the directions on the jar)
- 4-6 Tbsp or more 2% milk or cream if desired, or more stock
- Salt
- White pepper
- Fresh chopped chives, dill, parsley or tarragon to serve
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