3 large leeks, trimmed, washed well and sliced into half circles
3 Yukon Gold Potatoes peeled, sliced
1/2 c celeriac, peeled diced on the Vidalia Chopper Small Grate
2 cloves garlic, sliced on a Truffle Shaver (Williams Sonoma)
1/4 C. Butter or EVOO
4c chicken bone broth or chicken stock
4 oz white wine
Thyme Vitality Essential Oil
Salt and pepper to taste
Add the wine and let reduce 3 minutes.
Add potato, celeriac and enough broth to cover everything by a 1/4 inch.
Simmer until vegetables are very tender.
Blend in batches on high speed until velvety smooth. Finish seasoning with salt, pepper and a toothpick dipped in your Thyme Vitality essential oil. Let flavors meld while you crisp up a few potato curls for your garnish.