I really don’t measure, so I’ll give you “about” measurements.

1 onion, diced
3 cloves garlic, smashed and chopped
2 heads of celery root, cleaned up and diced
4 Yukon potatoes, diced
2 leeks, cleaned and diced (say cleaned, because leeks can have sand in the layers)
2 cups white wine
3-4 cups chicken broth
3 T olive oil
salt & pepper to taste

Heat the oil in a large heavy bottom pot.  Saute the onion and garlic until translucent.  Add a small amount of wine to de-glaze the bottom of the pot.  Add the leeks to the onion mixture.  Continue to saute.  Add in the Celery root and the potatoes. Continue to add wine to de-glaze the bottom of the pot.  Add spices and the broth, bring to a boil and reduce heat to simmer.  Heat until potatoes are completely tender.  Blend the mixture in small amounts until smooth.

Serve with crusty bread.

* when blending hot liquids, always work in small amounts.  Keep a towel handy and hold the lid of the blender.  If you add to much hot liquids, the blender will blow up, so just add the liquids, and pluse until smooth.