• 2 Tbsp olive oil or butter
• 1 onion - diced
• 6 cups celery (about 1 1/4- 1 1/2lb, 1 x-large head) - sliced thin; save some leaves for garnish
• 4-6 Yukon potatoes(3/4 - 1lb) - sliced into 1/2“ rounds
• 4 cups vegetable or chicken broth
• 1 cup water
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp pepper
• 1/8 - 1/2 tsp cayenne (optional)
• 1/4 cup fresh dill - small stems ok
• 1/2 cup fresh parsley - small stems ok
• 1/2 cup sour cream, plain yogurt, heavy cream, or cashew cream

1. Heat the oil in a large pot, add the onion, stir occasionally until onions golden, about 5 min.
2. While the onions are cooking, rough chop the garlic, celery and potatoes. When the onions are golden add the garlic and stir 1-2 min. until fragrant. Add the celery, potatoes, broth, water, bay leaf, salt and pepper and cayenne. The liquid should just cover the veggies. Cover, bring to boil, turn heat down and simmer gently until potatoes are tender, about 10 min.
3. Turn heat off, remove bay leaf and add the fresh herbs - don't cook herbs to maintain vibrant color
4. Blend until very smooth either with an immersion blender or in small batches in blender with towel to protect from heat. If extra green color desired add a handful of spinach. Return soup to cooking pot.
5. Stir in choice of sour cream or options.
6. For crispy celery leaf garnish heat generous amount of olive oil in small skillet. When oil is hot fry leaves 10-20 sec. on each side until crisp. Drain on towel and use 3-5 leaves per serving

Serves: 4-6       Total cook time: 35 min.
Source: Feasting at home simple celery soup