Once we received our new CSA delivery last week, I needed to use up a few items from the previous delivery to make a little room in the fridge. One of those items was the celery root in my crisper drawer. I decided to combine it with some of our potato stash, and a couple leeks that had been hanging out for the past two weeks, in a rendition of one of my favorite simple winter soups; Potato Leek. To create this soup, I simply chopped up my celery root, 5 medium potatoes, and 3 leeks and tossed them all in my Dutch oven with a healthy pat of butter. Once the leeks were soft and silky, I added 3-4 cups of water and some of my Penzey's chicken stock base. I let this simmer until the celery root and potatoes were soft, about 30 minutes. Next, I blended everything with my immersion blender until I got it to the consistency I like. Nick and I topped our bowls with some sausage slices, a drizzle of olive oil and some freshly ground pepper.
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