3 largish potatoes, chopped (peeled if you want)
1 bunch leeks, light parts sliced (dark green parts not needed)
1 celeriac bulb, peeled and chopped
3 or 4 carrots, chopped
8+ cloves garlic
1 qt (or more) stock (chicken/turkey/pork/veggie)
chicken bouillon cube or salt
a few heavy shakes of marjoram
3 bay leaves
much black pepper
1 c. half and half (or less cream)
8in section of kielbasa or andoiulle sausage
Roast garlic, then peel them and leave whole.
In a large pot, saute leeks until they're starting to brown, then add everything but garlic and saute for a few more minutes.
Add garlic, spices, stock and then 4 or 5 cups of water until the pot is at least about half full. Simmer for 1-2 hours. When it's cooked, rescue the bay leaves and puree about half of the soup in the blender. Add cream, adjust seasonings, remove from heat.
Meanwhile: broil, grill, or otherwise cook your sausage. Cut into bite-size pieces and toss into the soup just before serving. Garnish with parsley and eat with rustic bread.