In a large pot on medium high heat, heat the olive oil. Add the onion, celery and celery root. Sauté until the onions become soft and translucent, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute.
Add the bay leaf and broth. Bring to a boil, lower heat and simmer until veggies are soft and tender, about 20 minutes. Remove the bay leaf.
In a food processor or blender, blend the soup until smooth. Add the butter, salt and pepper to taste.
Sprinkle on the fresh thyme and serve hot.
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