- roast the celery root, potatoes and garlic - sauté the leeks and celery - transfer everything to a large soup pot - add broth and aromatics - simmer 15-20 min
– remove the thyme springs, bay leaves and peppercorns - carefully blend until desired consistency - add cream and cream cheese - heat gently and mix until blended - garnish and enjoy
- with a side of crusty bread - garnished with fresh herbs and crunchy toppings - with side salad