A delightful and creamy soup featuring celery and potatoes, perfect for a comforting meal.
Heat the butter in a Dutch oven over medium heat until melted.
Using unsalted butter allows you to control the saltiness of the dish.
Add the chopped onion and celery to the pot and sauté until softened.
Cook the vegetables until they are translucent for a sweeter flavor.
Add the diced potatoes, chicken broth, salt, pepper, and thyme to the pot.
Cut the potatoes into small pieces to ensure they cook evenly.
Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender.
Simmering gently prevents the broth from becoming cloudy.
Blend the soup until smooth using an immersion blender or in batches with a countertop blender.
Blend in small batches to avoid overfilling the blender.
Stir in the cream and heat gently until warmed through.
Do not boil the soup after adding the cream to prevent curdling.
Serve the soup hot, garnished with a sprinkle of thyme or a drizzle of olive oil.
Pair the soup with crusty bread for a complete meal.
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