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Potato celery soup

Ingredients

• 1 head celery, stalks chopped, leaves reserved
• 1 large waxy potato, chopped
• 1 medium onion, chopped
• 1/2 cup (1 stick) unsalted butter
• Kosher salt
• 3 cups low-sodium chicken broth
• 1/4 cup fresh dill
• 1/2 cup heavy cream
• Flaky sea salt (such as Maldon) and olive oil (for serving)

Directions

1. Combine celery, potato, onion, and butter in a medium saucepan over medium heat; season with kosher salt. Cook, stirring, until onion is tender, 8–10 minutes.
2. Add broth; simmer until potatoes are tender, 8–10 minutes.
3. Add dill and use a stick blender to purée. Stir in cream.

Serve soup topped with celery leaves, sea salt, and oil.

Reference

• https://www.bonappetit.com/recipe/celery-soup

Notes

The first time I made this, I had a lot of celery to use up. The ingredients I used were:

• 2 heads celery
• 4 large waxy potatoes
• 2 medium onions
• 2 shallots
• 1 stick salted butter
• Kosher salt
• 4 cups chicken bone broth (1 box)
• 1/4 cup fresh dill
• 1/2 cup heavy cream