White Velvet Potato Soup - Kosher.com

Ingredients

• 4 cups (about 2 medium to large) peeled, diced celery root (knob celery)
• 4 cups (about 1 and 1/4 pounds) peeled, diced potatoes (preferably white)
• 5 cups water
• 1 bay leaf
• 4 large cloves garlic, chopped or 4 cubes Gefen Frozen Garlic
• 1/3 cup Baron Herzog Chenin Blanc or other white wine or apple juice
• 1 teaspoon salt
• 1/2 cup milk or parve milk
• 1 tablespoon Bartenura Olive Oil
• 3 tablespoons thinly sliced scallions