Ingredients:
2 1/2 tbsp butter
1 celeriac, peeled and chopped
2 leeks, sliced
1 rutabaga, peeled and chopped
2 cloves garlic, peeled and chopped
1 medium onion, peeled and chopped
2 1/4 cup chicken broth
1/4 cup milk or heavy cream
Salt and pepper

In a large pot melt butter over medium heat. Add celeriac, leeks, rutabaga, garlic and onion. Cook for 10 minutes stirring occasionally until beginning to soften.  Add broth and bring to a boil. Cover and reduce heat to low.  Let simmer for 20-25 minutes until vegetables are tender.  Use a blender to puree soup until smooth.  Stir in the cream. Salt and pepper to taste.