Cream of Leek and Roots Soup

Summary
Prep time	30 min
Cook time	~1 hr
Source	RSF
Yield / serves	6-8 servings
Rating	Very good

Ingredients

• 1/2 c butter
• 2 c sliced leeks
• 2 cloves garlic
• 1 t salt
• 1 t black pepper
• 2 small turnips, diced
• 2 c celeriac, cut in 1" pieces (reserve in water and lemon juice)
• 2 c potato, in 1" pieces (reserve in water)
• 1 c sliced carrots, 1/2" thick
• 8 c chicken stock
• 1/2 c heavy cream, half-and-half, or milk
• 1 T chopped fresh thyme

Preparation

In Dutch oven, melt butter over medium heat. Add leeks and cook until they just begin to color. Add garlic, salt, and pepper and cook, stirring, for one minute. Add turnips, drained celeriac and potatoes, and carrots. Cook, stirring frequently, for 5 minutes. Add 7 c stock, bring to a boil, then reduce heat and simmer until veggies are very tender, about 30 minutes. Puree soup in batches, then return to pot and add cream and seasonings to taste. Thin to desired consistency with remaining stock. Add thyme and heat through.