Celery root, potato and leek soup


  1. Peel the potatoes and celery root. Cut into cubes about 1 inch in diameter. 
  2. Cut the leek into slices about a ½ inch wide.

  3. In a large pan, mix the vegetables and cover with water and milk. 
  4. 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. 
  5. Purée in a blender or food processor.