Leek, Potato, and Celeriac Soup

• 1/4 cup butter
• 3 leeks, cut into 1/4" slices (use all of the leek, white and green part)
• 3 md potatoes, scrubbed and cut into 1/2" slices
• 3 celeriac knobs, peeled and cut into 1" chinks
• 4 cups chicken/veggie stock
• thyme, basil, marjoram and/or fresh parsley, to taste

1. Melt butter in stockpot.
2. Saute leeks for 5 minutes until golden.
3. Add potatoes and celeriac and sauté for 5 minutes.
4. Cover and cook for 3 minutes.
5. Stir in 1 cup stock, cover and continue to cook until potatoes are tender, about 25 minutes. Remove from heat.
6. Pour vegetables and stock into food processor or blender and puree.
7. Return puree to stockpot and add remaining stock and herbs.
8. Cover and simmer for 15 to 20 minutes. Serve hot.