2 onions, chopped

4 cloves garlic, chopped

2 tbsp (30 ml) olive oil

5 cups (675 g) chopped celery

2 potatoes, peeled and cubed

5 cups (1.25 litres) chicken broth

¼ cup (60 ml) 15% or 35% heavy cream (optional)

Salt and pepper

In a pot over medium heat, soften the onions and garlic in the oil. Add the celery and cook for 2 minutes. Add the broth and potatoes. Bring to a boil.

Cover and simmer for about 20 minutes or until the vegetables are tender.

In a blender, purée the soup until smooth. Strain. Return to the pot. Season with salt and pepper and add the cream, if using. Keep warm.

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