• 2 leeks
  • 2 turnips
  • 1 medium size celery root
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 2 large potatoes
  • 2 cup chicken broth
  • Salt
  • Pepper
  • 1 Cup rich milk
  • 5 ounces shredded soft mild cheese (Port Salut or American)
  • Directions

    Trim and wash leeks, turnips and celery root. Dice thin. Crop the onions and slice. Lightly brown the onions in a 2-quart saucepan in 2 tablespoons of melted butter. Add the diced vegetables, cover tightly and simmer for 20 minutes. Peel and wash the potatoes. Add to the saucepan, sliced thinly, with 2 cups of chicken broth. Salt and pepper to taste. Bring to a boil and simmer for 45 minutes. Add milk and cook 15 more minutes. Mix in a blender and serve piping hot in a soup tureen with the shredded cheese on top, which should melt into the soup. Serve with croutons, chives or minced bacon on top.

    Serves 6

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