-Cut 2 leeks into half the long way and then wash carefully between the layers. Slice into thin strips.
-Heat 2 TBS butter in a large pot, add the leeks and sauté over medium heat for 5 minutes.
-Add the following:
2 pounds potatoes diced into ½ chunks
1 celery root cut into ½ chunks
4 cups stock and/or some white wine
1 bay leaf
-Bring to a boil, reduce heat and simmer until the potatoes and celery root are tender, about 25 minutes.
-Use the back of a wooden spoon to crush some of the potatoes against the side of the pot, leaving some intact.
-Remove the bay leaf and stir in the following:
1/2 cup cream
1/2 cup grated Gruyere or Parmesan cheese
3 TBS chopped parsley
1 TBS chopped fresh sage
Sea salt and freshly ground black pepper to taste
-Serve piping hot with a good crusty loaf of bread and butter.