-Chop the following into large pieces:

1 head celery (reserve the leaves)

2 large potatoes

1 medium onion or shallot

-Combine the celery, potato and onion.

-Add 1 stick of unsalted butter in a medium saucepan over medium heat.

-Cook, stirring, until onion is tender, 8-10 minutes.

-Add 3 cups chicken broth; simmer until potatoes are tender, 8-10 minutes.

-Carefully purée in a blender and strain.

-Stir in ½ cup heavy cream.

-Serve soup topped any or all of the following:

Celery leaves

Chopped parsley

Maldon sea salt

A drizzle of good olive oil