-Chop the following into large pieces:
1 head celery (reserve the leaves)
3 large fingerling potatoes
1 medium onion
-Combine the celery, potato and onion.
-Add 1 stick of unsalted butter in a medium saucepan over medium heat.
-Cook, stirring, until onion is tender, 8-10 minutes.
-Add 3 cups chicken broth; simmer until potatoes are tender, 8-10 minutes.
-Carefully purée in a blender and strain.
-Stir in ½ cup heavy cream.
-Serve soup topped any or all of the following:
Maldon sea salt
A drizzle of good olive oil