Potato, Leek & Celeriac Soup

Ingredients

3 large russet potatoes
1 medium sized celery root
2 cloves garlic
1 yellow onion
2 leeks
1 cup (8oz) of heavy cream
olive oil
butter
sea salt & perpper
thyme


Method

To prepare your ingredients, finely chop garlic and onions. Wash leeks well removing any grit, finely chop the white and light green parts. Leave the green parts aside, they make a great garnish when finely chopped and deep fried. Peel and cube both potatoes and celery root into a quarter of an inch dice. In a large stock pot over medium heat add a drizzle of olive oil to coat and a dollop of butter. Add garlic, onion and leeks. Season with sea salt and fresh ground pepper and add the leaves of a few sprigs of thyme. Once tender and translucent add in the diced potatoes and celery root. Add 5 cups of water. Enough to cover the vegetables. Simmer until tender about 20 minutes. Add more water if needed. Turn off heat and puree soup with handheld or regular blender. Pure until smooth, then add a cup of heavy cream. Taste and adjust seasoning. Allow to reduce for another 15 minutes on low heat.