Ingredients

• 1 tablespoon butter or olive oil
• 2 leeks, white and light green part only, chopped
• 2 celery root bulbs (about a pound each), peeled and chopped
• 1/2 teaspoon salt
• 32 ounces chicken or vegetable stock

Instructions

1. In a stock pot over medium heat, melt the butter and salute the leeks for 3-4 minutes.
2. Add the celery root, stock, and salt, bring to a boil, cover, and simmer for 18 minutes or until the celery root is fork tender.
3. Using a regular or immersion blender, carefully blend the soup until it is smooth and creamy.
4. To Freeze: Allow to cool, store in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and bring to heat over low-medium heat.