A creamy and flavorful soup featuring the fresh taste of celery and the comforting texture of potatoes.
Heat a large Dutch oven over medium heat and add a drizzle of oil.
Using a heavy-bottomed pot helps distribute heat evenly.
Sauté the chopped onion until it becomes translucent.
Stir frequently to prevent the onion from browning too much.
Add minced garlic and cook for another minute until fragrant.
Avoid overcooking the garlic as it can turn bitter.
Add chopped celery and potatoes to the pot and stir to combine.
Cut the vegetables into similar-sized pieces for even cooking.
Pour in the chicken broth and bring the mixture to a boil.
Use low-sodium broth to control the soup's saltiness.
Reduce the heat and simmer until the potatoes are tender.
Check the potatoes with a fork to ensure they are soft.
Blend the soup until smooth using a stick blender.
For a chunkier texture, blend only half of the soup.
Stir in the cream and season with salt and white pepper to taste.
Adjust the seasoning gradually to avoid over-salting.
Serve the soup hot, garnished with a drizzle of cream or fresh herbs.
Serve with crusty bread for a complete meal.
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