- 1 large bunch celery with leaves
- 2 tbsp. olive oil
- 1 large onion
- 1 tbsp. fresh thyme leaves
- Salt and coarsely ground black pepper
- ½ c. white wine
- 3 can chicken broth
- 2 medium all-purpose potatoes
- 2 c. water
- Trim ends from celery stalks. Reserve a few celery leaves for garnish; wrap with plastic wrap and refrigerate. Slice celery stalks and remaining leaves crosswise into 1-inch pieces; transfer to colander. Rinse and drain well.
- In 5 1/2- to 6-quart saucepot, heat oil over medium heat. Add celery and leaves, onion, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook 20 to 25 minutes or until celery is soft but not browned, stirring occasionally. Add wine and cook 2 minutes or until wine is mostly evaporated.
- Add broth, potatoes, and water to saucepot; cover and heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes or until potatoes are very tender.
- In batches, ladle celery mixture into blender; cover, with center part of cover removed to allow steam to escape, and blend very well until pureed. Pour puree into large bowl. Repeat with remaining mixture.
- Return soup to saucepot; heat through. Ladle soup into tureen; sprinkle with pepper and garnish with celery leaves.