Creamy Celery Soup

• 1 large bunch celery with leaves (2 pounds)
• 2 Tbsp olive oil
• 1 large onion (12 oz), chopped
• 1 Tbsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp coarsely ground black pepper plus additional for garnish
• 1/2 cup white wine
• 5 1/2 cups chicken broth
• 2 medium potatoes (6 oz each), peeled and cut into 1-inch chunks
• 2 cups water

Trim ends from celery stalks. Reserve several 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 adn leaves, onion, thyme, salt, and 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 lid removed to allow steam to escape (drape with clean kitchen towel to avoid splatter), 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 reserved celery leaves.

Keeps up to 2 days, or freeze up to 1 month. Stir occasionally when reheating.

Makes 6 servings, 4 WW PointsPlus each.