Double Celery and Potato Soup

Name: Double Celery and Potato Soup
Yield: 8 Servings
Ingredients: 2 tablespoons (1/4 stick) butter; 1 tablespoon olive oil; 2 large leeks (white and pale green parts only), thinly sliced (about 2 cups); 1 large onion, chopped; 2 medium-size Yukon Gold potatoes (about 12 ounces), peeled, cut into 1-inch cubes; 2 medium celery roots (celeriac; about 1 1/2 pounds total), peeled, cut into 1/2-inch cubes; 2 large fresh thyme sprigs; 1 bay leaf; 8 cups low-salt chicken broth; 5 celery stalks with leaves, stalks thinly slices, leaves reserved; 1/3 cup whipping cream

By Dorie Greenspan

December 14, 2008

Recipe notes