Celeriac is the root of the celery plant and it tastes like a combination of celery and parsley. This subtle and smooth soup is rich tasting while still being low in fat and sodium. It's also a good source of potassium and calcium, so it is a great addition to your diet if you're trying to manage your blood pressure.

- Jessica Siegel, Registered Dietitian

INGREDIENTS:
1 tablespoon Napa Valley organic olive oil
1 teaspoon Horizon Organic butter
4 medium leeks, ends trimmed, stalks cut into half rounds and cleaned very well
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 large celeriac, scrubbed, ends trimmed, peeled and diced
1 1/4 pound Yukon Gold potatoes, scrubbed, cut to the same size as the celeriac
6 cups Pacific Natural Foods organic free range chicken broth
3 sprigs fresh dill, plus more for garnish
1 cup Horizon Organic nonfat milk
1 generous teaspoon Gusto in Cucina extra virgin olive oil with white truffles

DIRECTIONS:
– Heat olive oil and butter over medium heat in a large soup pot. Add leeks, season with 1/8 teaspoon each salt and pepper and sauté until soft, about 8 minutes.
– Add the celeriac and potatoes, cover with broth and bring to a boil. Simmer, covered for about 35 minutes, until celeriac is tender when pierced with a fork. Puree soup with a hand blender; add dill, milk and remaining salt and pepper. Cook 10 more minutes.
– Ladle into nine bowls, swirl 1/8 teaspoon of truffle oil into each bowl and garnish with snipped dill.

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