Ingredients:
1 large onion
2 T butter or vegetable oil
1 medium bulb celeriac - peeled
1 1/4 tsp fresh thyme
2 baking potatoes, peeled & sliced
4 1/2 c. milk
1/4-1/2 c. roasted , peeled, and chopped poblano chilies
1/2 tsp pepper
1 1/2 tsp sugar
1 T rice wine vinegar

Directions:
Saute onion in butter over low heat...until almost caramelized. Add sliced celeriac and thyme, stir frequently. Add potatoes, milk, and chilies and simmer until potatoes and celeriac are cooked through. Blend mixture smooth in a blender or food processor and season with salt and pepper, sugar, and vinegar. Serve.