Instructions: Melt butter in stockpot.

Slice leeks into 1/4-inch slices and add to stockpot.

Saute for 5 minutes until golden. Add potatoes and celeriac and saute for 5 minutes. Cover and cook for 3 minutes. Stir in 1 cup stock, cover and continue to cook until potatoes are tender, about 25 minutes. Remove from heat.

Pour vegetables and stock into a food processor or blender and puree.

Return puree to stockpot and add remaining stock and herbs. Cover and simmer for 15 to 20 minutes. Serve hot.

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