Celery root, potato and leek soup
- Peel the potatoes and celery root. Cut into cubes about 1 inch in diameter.
Cut the leek into slices about a ½ inch wide.
- In a large pan, mix the vegetables and cover with water and milk.
- Bring to a boil, then simmer about 30 minutes or until a knife cuts easily through vegetables. If desired, remove a cup of the liquid. Season with salt and pepper.
- Purée in a blender or food processor.