Ingredients:

• 6 yellow Idaho® potatoes, chopped
• 4 quarts low-sodium chicken stock
• 2 parsnips, chopped
• 2 cups peeled and cubed celeriac root
• 2 cups water
• 1 large yellow onion, chopped
• 4 cloves fresh garlic
• 2 teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper
• 1/2 cup heavy cream
• Pan-roasted mushrooms for garnish (optional)
• Bread crumbs for garnish (optional)
• 1/2 cup toasted pepitas (optional)

Directions:

1. Combine all the ingredients except the heavy cream and garnishes in a large stock pot.
2. Simmer for about 45 minutes on medium-high heat until all the veggies are tender and perhaps even falling apart.
3. Taste for seasoning; adjust.
4. Remove the soup from the heat. Use an immersion blender to gently pulse the soup until it's your desired consistency (I prefer thicker soup). Feel free to use a blender if that's what you have on had, but be very careful.
5. Just before serving, swirl the cream into the soup, but do not mix it fully; the remnants of cream swirls look lovely.
6. Garnish with more pepper, pan roasted mushrooms, bread crumbs, or pepitas.