2 Medium Leeks (Cleaned, trimmed and sliced into 1cm chunks)
200g Celeriac Root (Peeled and chopped into cubes)
100g Potato (Peeled and chopped into cubes)
700ml Stock (Fresh chicken or made with a good quality stock cube or bouillon)
1 teaspoon butter
Melt the butter in a heavy based pan
Gently soften the leeks in the melted butter for 3-4 minutes
Add the potato and celeriac, then pour over the stock and bring to the boil
Simmer gently for 15 minutes before blending with a stick blender or in batches in a liquidiser. If you prefer a chunkier soup, just use a slotted spoon to remove 2 spoonfuls of the vegetable mix before blending.
Check and add salt and pepper as required (this will depend a lot on the stock you use, so it is worth leaving it till the soup is cooked.
Serve with a teaspoon of low fat creme fraiche and/or fresh parsley chopped over