Cream of Celeriac Soup

2 leeks, finely chopped (green and white parts)

1 onion, finely chopped

3-4 cloves of garlic, crushed

2 pounds of celeriac, peeled and chopped into small cubes

1 pound of potatoes, chopped into small cubes

2 carrots, finely chopped

2 quarts broth (turkey, chicken, veggie, beef, coconut milk, whatever)

1/2 tsp salt

1/2 tsp pepper

1 tsp dried sage

1 cup cream or milk (or vegan milk alternative)

3 TBSP olive oil

3 TBSP butter

2 tsp lemon juice

Saute leeks, onion, garlic, celeriac, potatoes, and carrot on low to medium heat with the olive oil, butter, and salt. When the veggies are soft, add the broth and bring to a boil. Lower heat to a simmer and use an immersion blender to blend half of the soup, leaving half of it chunky. Then stir the whole soup together well, giving you a thick, creamy, and chunky soup. Add the milk or cream, lemon juice, and pepper. Add salt as needed. Optionally serve it with some fresh chopped herbs, bacon bits, or grated cheese.