Scale

4 tablespoons unsalted butter (i used

1 onion sliced

1 leek, chopped

1 bunch celery, chopped

1 large garlic clove

1 bay leaf

4 cups low sodium chicken broth

1/2 milk(or cream for a heavier soup)

1 tbsp flour

1/4 cup mixed herbs(parsley, tarragon, dill)

1/4 tsp celery salt

pepper to taste

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Melt the butter in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add the celery, leek, garlic and 1 teaspoon salt. Cook, stirring occasionally, until the celery is tender, about 7 minutes.
Mix in flour and stir for about 1 minute. Add the bay leaf, chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until celery and onion are soft about 1-15 minutes. Discard the bay leaf. Add the milk or cream and return to a simmer, then remove from the heat and let cool slightly.
Working in batches, transfer the soup to a blender and puree until smooth, adding some herbs to each batch; return to the pot and reheat if needed. Stir in the celery salt and serve with toppings.

You do not need to add toppings as this soup is great on it’s own but to dress it up here are a few options:

Celery leaves

crispy bacon

sliced almonds

fried leeks