Step 2

Trim the leek, only retaining the white and slightly green part, discard the rest.

Step 4

2. Clean the leek by cutting it vertically in half, wash thoroughly.

Step 6

3. Slice the leek in 1/8 inch slices and set aside.

Step 9

Peel and dice the onion, set aside.

Step 11

5. Slice the Little potatoes in half.

Step 13

6. Peel and slice the carrots,

Step 15

7. Peel and dice the celeriac, place in a bowl of water so it won't brown with a bit of lemon juice.

Step 17

8. Melt the butter in a large saucepan over medium heat.

Step 19

9. Add the onion and leeks and sauté until softened for about 5 minutes.

Step 21

10. Add the carrots and drained celeriac and continue to sauté for 2-3 minutes.

Step 23

11. Pour in the chicken broth and add the potatoes.

Step 25

12. Add the nutmeg, thyme, and season with salt and pepper.

Step 27

13. Bring to a boil, reduce heat, and simmer with the lid on for 25 minutes.

Step 29

14. Stir in the cream and adjust the seasonings with salt and pepper.

Step 31

15. Garnish with chopped parsley.