1 head of celery, chopped

1 large russet potato, chopped

1 medium onion, chopped

1/2 cup (one stick) butter

salt

3 cups chicken broth

1/4 cup fresh dill

1/2 cup heavy cream

celery leaves

olive oil

flaky sea salt

Combine 1 chopped head of celery, potato, onion, salt and butter in a medium saucepan over medium heat; season with salt.  Cook stirring, until onion is tender, 8-10 minutes.

Add 3 cups chicken broth; simmer until potatoes are tender, 8 – 10 minutes.  Puree in a blender with 1/4 cup of fresh dill; strain.  Stir in 1/2 cup heavy cream.  Serve soup topped with celery leaves, olive oil, and flaky sea salt.