• 2-3 leeks
• 1 1/2 Lb celeriac
• 1 large potato
• 3 Tbs butter
• 4-5 cups chicken broth
• 1 cup light cream (optional)
• salt and pepper to taste

Wash leeks and slice until you have approx 2 cups.  Peel and chop celeriac into 1/2 inch cubes (3-4 cups).  Peel and coarsely chop the potato.  Melt butter in a large sauce pan and stir in the leeks, cooking until wilted.  Stir in celeriac and potato then add 4 cups of broth.  Bring to a boil, reduce heat, cover, and simmer 20-25 minutes.  Puree in a food processor or blender.  If very thick, thin with cream and additional broth.  Season with salt and pepper.