Adapted from

This soup sounds heavenly!  Nice and easy to make it’s texture at the end can be to your own preference — from sort of chunky to smooth and silky.
An immersion blender or a food processor would help to make it smooth.

1   celeriac
2   carrots
1   celery branch
2   potatoes
2   garlic cloves
1   shallot
Fresh parsley
1 cup chicken stock (you could substitute vegetable stock if you like)
1 cup water
Olive oil
Salt and pepper
Cream and 1 bay leaf (optional)

Wash, peel and cut all of the vegetables into big pieces.
Chop the garlic and shallot thinly.
Heat the oil in a large pot and start by cooking the shallot and garlic, with the celery branch, for about 3-4 minutes until soft.
Add the other vegetables and let cook for about 5 minutes
Pour in the chicken stock and water, enough to cover the vegetables. Season with salt and pepper.
Bring to a boil and then reduce and let cook covered for about 20 minutes, until the vegetables are tender.
Take a hand mixer and mix all the vegetables. If you think your soup is too thick you can add some water or more stock.

Variations:  You can add a bay leaf while the vegetables cook and remove it when done, before mixing the soup. It really adds a nice flavor.
If you any fresh herbs handy you also could add some coriander, sage or fresh parlsey.
You also can add some cream at the end!