1. Heat oil in a medium saucepan over medium heat until shimmering. Add leek, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until softened, 3 to 5 minutes.
2. Add broth and celeriac and bring to a simmer. Partially cover saucepan, reduce heat to low, and cook, stirring occasionally, until celeriac is fork-tender, about 45 minutes. Remove from heat and let cool slightly.
3. Carefully transfer soup to a blender and puree until smooth, 1 to 2 minutes.
4. To serve, bring soup to a simmer and season with salt and pepper to taste. Ladle into bowls and top evenly with garnishes.
Source: Hannaford fresh Magazine, January-February, 2016