Double Celery Soup with crumbled goat cheese and balsamic reduction

3 tbs butter

1 tbs olive oil

1 onion, chopped

2 large leeks, chopped (light green and white parts only)

2 yukon gold potatoes, chopped

1 large celery root, chopped

2 sprigs Thyme, fresh or dried

1 bay leaf

8 cups Chicken stock/broth 

5 stalks of celery, chopped
1 cup milk (optional)

Balsamic vinegar

Goat cheese, crumbled

celery leaves

Kind of Xmas-y!

Sautee onion and leeks in butter and olive oil till almost translucent. 

Add potatoes, celery root, herbs and broth. Bring to a boil for a few minutes then let simmer for 40. 

Add celery and cook til soft, about 10 minutes. Puree in pot. Add pepper and salt to taste. You can add the milk here if you want but I find the soup so creamy and great as it is that I mostly skip it.

Reduce a half cup of balsamic vinegar in a saute pan.

Top soup with crumbled goat cheese, balsamic drizzle and celery leaves.