Cream of Celeriac and Leek Soup

Tonight was my time to catch up on odds and ends. I wanted to do something with the two cups of Cloudberries I picked before the rain came this summer. I am making a few small (I mean really small) batches of jelly. I'm hoping to save the Highbush Cranberries that I picked tonight and add some more tomorrow night to make a "real" batch of jam. In the meantime, I still have to eat. Tonight I made the Cream of Celeriac and Leek Soup from the Calypso Farm Note. I added a few more potatoes to the recipe, but that is all I really changed. I was worried it wouldn't have much flavor without the addition of any spices beside salt and pepper. The flavor was great, but I wouldn't recommend it for dinner as it is really light. It would make a very nice first course to a fall meal.

Cream of Celeriac and Leek Soup
originally from The Victory Garden Cookbook
3 leeks
1 1/2 pound whole celeriac
1 large potato
3 tablespoons butter
4-5 cups vegetable broth
1 cup light cream (I used about 1/4 cup)
Salt and pepper

Wash and slice leeks, approximately 2 cups. Peel and chop celeriac into 1/2 inch cubes. Peel and coarsely chop potato. Melt butter and cook leeks until wilted. Stir in celeriac and potato, then add 4 cups broth. Bring to boil, reduce heat, cover and simmer for 20-25 minutes. Pass through a sieve or puree. If very thick, thin with light cream and additional broth. Season with salt and pepper.