Creamy Fall Vegetable Soup

Creamy Fall Vegetable Soup

1 lb. Red Dog Farm Leeks, white parts only, cleaned and sliced 1/2 inch thick
2 Red Dog Farm Garlic cloves, minced
3 large Red Dog Farm Carrots, diced
1 Red Dog Farm Celeriac, peeled and diced
1 lb. Red Dog Farm Russet potatoes, peeled and diced
A bouquet garni made with a bay leaf and a few sprigs each thyme and parsley
Salt and black pepper
¼ cup crème fraîche, more to taste
Chopped fresh parsley or tarragon, for garnish
In a large soup pot or Dutch oven, combine the leeks, garlic, carrots, celeriac, potatoes, bouquet garni, 1 1/2 quarts water, 2 to 3 teaspoons salt, and pepper to taste. Bring to a boil, reduce heat, cover and simmer 40 to 45 minutes, until the vegetables are very soft.
Pass the soup through the coarse blade of a food mill (or purée using a blender or an immersion blender).
Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.