Yummy Puree of all your winter vegetable soups

Hi folks. My newest winter celebration is this soup able to absorb all your "better use this soon" food in the refrigerator.  The original recipe is below with my personal alterations spelled out in the italicizws portion below. This recipe was inspired by: 

Cream of Celery Soup
Bon Appétit  | December 1995


Per usual i have altered it to use what is local and what i have in my fridge. What I like most about this recipe is that I really could stretch it to make it work for me. I replaced the celery root with potatoes, had near their end of life broccoli and carrots which I cooked in and made a huge pot of lovely veggies which when blended together satiated my "i can't eat anything that tastes like celery again" energy. This also worked to feed the taste buds of my boy friend who likes eating healthy but i can tell gets tired of all veggie broth soups that don't feel filling or heavy enough in his belly. I substituted veggie broth, per usual, for the chicken and didn't miss a thing either

yield: Serves 6

ingredients

·                          2 tablespoons (1/4 stick) butter
·                          5 cups chopped celery
·                          2 medium onions, chopped
·                          1 1-pound celery root, peeled, cut into 1-inch pieces
·                          1 10-ounce russet potato, peeled, cut into 1 1/2-inch pieces

·                          2 garlic cloves, peeled
·                          1 teaspoon celery salted
·                          2 14 1/2-ounce cans (or more) low-salt chicken broth

·                          1 cup whipping cream


preparation

Melt butter in heavy large saucepan over medium heat. Add celery and onions. Cover and cook until very tender, stirring occasionally, about 20 minutes. Stir in celery root, potato, garlic and celery salt. Add 2 cans broth; cover and simmer until all vegetables are very tender, about 30 minutes. Puree in blender in batches. (Can be made 1 day ahead. Cover and chill.)

Pour soup into large saucepan. Add cream; bring to simmer, stirring often. Thin with more broth if necessary. Season with salt and pepper. Ladle into bowls.