Celery and leek soup

W/ celeriac and potato

3 leeks, sliced lengthwise and then chopped into 1/2 pieces. Rinsed well.

2 tbl unsalted butter

Salt

Pepper

1 celery root, peeled and cubed into 1/2” or smaller cubes

4-6 stalks of celery, diced

1 medium to large russet potato, peeled and diced

2 tsp dried thyme or several sprigs of fresh

2 tbl of chopped fresh parsley

3 bay leaves

6 cups of broth of choice (chicken or vegetable works well)

3 tbl of chopped parsley

Heavy cream

Louisiana or other hot sauce

1 - sauté leeks in butter until falling apart about 10-15 minutes with generous amount of salt and pepper

2 - add other veggies and spices, including bay leaves. Sauté for 3-5 min.

3 - add stock (bonus time points if stock was preheated), bring to a simmer

4 - simmer uncovered for 20-30 minutes until veggies are soft.

5 - remove bay leaves

6 - blend with a stick blender or your implement of choice.

7 - stir in remaining parsley

8 - serve in bowls with a bit of cream poured gently around the middle of the bowl, and then dotted with a few drops of hot sauce.

Serve with hot sauce, and perhaps some flaky salt and nice piece of toast.