Ingredients:
1 head of celery, chopped
1 large waxy potato, chopped
1 medium onion, chopped
1/2 stick of butter
salt
1 large box (32 oz.) low-sodium chicken broth
1/4 cup fresh dill
celery leaves
olive oil
flaky sea salt
Directions:
1. Combine celery, potato, onion and butter in a medium saucepan and heat over medium heat. Season with salt.
2. Cook, stirring often; until onion is tender (about 8 to 10 minutes).
3. Add chicken broth, simmer until potatoes are tender, 8 to 10 minutes. Purée in a blender with fresh dill;
4. Strain and serve topped with celery leaves and flaky sea salt.