# Components:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium onion, chopped
03 - 6 celery stalks, sliced (approximately 14 ounces)
04 - 1 medium potato, peeled and diced
05 - 2 cloves garlic, minced
→ Liquids
06 - 4 cups vegetable broth
07 - 1 cup whole milk or unsweetened plant-based milk
→ Herbs & Seasoning
08 - 1 bay leaf
09 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
10 - 1 tablespoon fresh dill, chopped
11 - 1 tablespoon fresh chives, chopped
12 - Salt to taste
13 - Freshly ground black pepper to taste
→ Finishing
14 - 2 tablespoons heavy cream or crème fraîche, optional
15 - Crusty bread for serving, optional
# Directions:
01 - Melt butter in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened but not browned.
02 - Add sliced celery and diced potato to the pot. Cook for 5 to 7 minutes, stirring occasionally, until vegetables begin to soften.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Pour in vegetable broth and add bay leaf. Bring to a simmer, cover, and cook for 15 to 18 minutes until celery and potato are very tender.
05 - Remove bay leaf. Stir in milk and fresh herbs (parsley, dill, chives). Simmer for 2 additional minutes.
06 - Blend soup until smooth using an immersion blender, or carefully in batches using a countertop blender.
07 - Return soup to pot. Season with salt and black pepper to taste. Heat gently if needed.
08 - Ladle into bowls. Swirl in cream or crème fraîche if desired and garnish with additional fresh herbs. Serve hot with crusty bread.
