1 chopped head of celery
1 chopped large waxy potato
1 chopped medium onion
1/2 stick unsalted butter
Salt
3 cups low sodium chicken broth
1/4 cup fresh dill
1/2 cup half and half
Celery leaves for garnish
Combine 1 chopped head of celery, 1 chopped large waxy potato, 1 chopped medium onion, and 1/2 stick unsalted butter in a medium saucepan over medium heat; season with salt.
Cook, stirring, until onion is tender, 8–10 minutes.
Add 3 cups low sodium chicken broth; simmer until potatoes are tender, 8–10 minutes. Purée in a blender or use an immersion blender with 1/4 cup fresh dill. Stir in 1/2 cup half and half. Serve soup topped with celery leaves.