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Ingredients

• Soup:
• 1 tablespoon butter
• 1 cup thinly sliced leek (about 1 large)
• 1/2 cup chopped shallots
• 4 cups chopped peeled celeriac (celery root; about 2 medium)
• 1 1/2 cups cubed peeled Yukon gold potato
• 1 cup water
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 2 thyme sprigs
• 2 bay leaves
• 2 cups thinly sliced celery
• 1 cup 2% reduced-fat milk
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper
• 1/4 cup half-and-half
• Croutons:
• 8 (1/2-inch-thick) slices French bread baguette
• Cooking spray
• 1/2 cup (2 ounces) crumbled Roquefort cheese

Description

Even Folks In Our Test Kitchens Who Say They Don't Like Celery Loved This Soup.

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