Peel the celery root, potatoes, and onions.

Rough chop and place them in a large stockpot.

Thoroughly clean the leeks and rough chop the whites and light greens. Add them to the stockpot as well.

Add the olive oil and turn stove to medium low. Sauté, stirring frequently for 5-10 minutes.

Add the white wine and cook until it evaporates. Add four cups water and bring to a boil.

When the liquid is boiling, cover the pot, reduce heat to low and cook until everything is softened.

Then add two cups of the milk (or more if needed) and purée either in a blender, food processor, or with an immersion blender. Return to stockpot and add the remaining milk. Season to taste with salt and white pepper if you like. When you’re ready to serve, stir in the cream.

To make the fried sage leaves (which can be done ahead) wash and thoroughly dry the leaves (for safety sake).

Heat olive oil on medium high until bubbles form on a wooden spoon when submerged in the oil.

Drop the leaves in the oil and let fry for 30-60 seconds (they should still look green but be crunchy). Remove to a paper towel.

Let sit on the towel at room temperature for up to 4 hours (or you’re ready to use them).

Serve the soup warm with a few leaves on top.