Leek, potato and celeriac soup

Ingredients

Instructions

1. In a large saucepan heat the oil over a medium heat and add the leek, saute for 4-5 minutes, don't let it go brown.
2. Add the celeriac, mixed herbs and potatoes, and cook for another 2 minutes.
3. Add stock, bring to the boil, then simmer for 1 hour 5 minutes.
4. Blend with a hand blender, until there are no lumps, season with salt and pepper, then add more stock if you want a thinner soup.
5. Serve with the basil and creme fraiche.