1 Tablespoon EACH Butter and Olive Oil
2 cups Leeks, sliced and washed in several changes of water
3 cups Celery Root (1 large), peeled and diced (or 1 large celery rib)
5-6 cups Yukon Gold Potatoes, peeled and diced
2 quarts Vegetable or Chicken Stock, or water with bouillon
1 12-oz can Evaporated Milk (skim or whole)
Salt, Pepper, Celery Seed for garnish
Heat a stock pot over medium heat and add the butter and oil. Drain the leeks well (pull them out of the water and drain in strainer, do NOT dump them – any dirt in the bowl will stay with them!) and put into pot. Season with salt and pepper, and keeping pot on medium heat, let the leeks ‘sweat’ until softened, stirring often. You don’t want them to brown or the soup will be discolored.