Heat the oil in a dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, about 3 minutes.
Add the celery, potato, and garlic. Cook while stirring for about 1 minute.
Stir in the water, 1 tsp salt, and 1 tsp pepper and bring to a boil.
Reduce the heat to medium-low and simmer, stirring occasionally, until potatoes and celery are tender, about 25 minutes.
Take the soup off the heat and use an immersion blender (or a stand blender in batches) to puree the soup until smooth.
Place the soup back on the stove over medium-low heat. Slowly stir in the heavy cream then continue to cook, stirring often, until heated through, about 3 minutes.
Season soup with additional salt & pepper to taste.
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