2-4 celery stalks
1 teaspoon salt
2-3 tablespoons olive oil
1 leek, white part only minced
3 tablespoons white wine
rosemary needles from one-inch of stem
5 Yukon gold potatoes, peeled and diced
4 cups of vegetable broth
fresh thyme leaves
1/3 cup cream
Assemble any wilted vegetables you have on hand. Add water and salt. Bring to a boil and then simmer 30 minutes or longer. Let cool and strain.
Clean and finely mince the leek.
Heat the olive oil in a large heavy pot. Sauté the leeks until they are soft. Add the finely minced rosemary needles. Then add the wine. Add the potatoes and strains broth. Bring to a boil and then simmer 30 minutes or longer.
Just before serving, blend the soup in batches in an electric blender. Return to the pot. Stir in the cream and warm the soup. Add the fresh thyme leaves.