Friday: Potato-leek soup

A variant on the standard potato-leek soup.

Cook some sliced leek with a pinch of salt in peanut oil until it starts to soften. Add diced carrot and celery root and let cook another 5 minutes or so. Add diced potato and water and let simmer until the potato is soft. Puree. Season with Old Bay, cardamon, curry powder, black pepper, and piment d'espelette.