1 1/4 lb. celery root, peeled & cubed
1 lg. potato, peeled & cubed
2 leeks
2 tbsp. butter
2 cloves garlic, minced
5 c. chicken stock
Salt & pepper to taste
1/3 to 1/2 c. whipping cream
2 tbsp. scallions, finely chopped

Place celery root and potatoes in cold water with a few drops of lemon juice. Trim leeks and slice into 1/2 inch rounds. Melt butter in a large saucepan. Add leeks and garlic. Cook until leeks are soft and garlic is golden, about 5 minutes. Add chicken stock, celery root, potatoes, salt and pepper. Bring to a boil. cover, lower heat and simmer until potatoes are tender, about 30 minutes.

Puree in batches in a food processor. Strain through a sieve. Place puree back in pan. Simmer, adding enough cream to obtain proper thickness. Adjust seasoning. Serve garnished with scallions. Serves 4.

This is from the Southwest. The bisque is wonderful!