The simplest of ingredients can make the finest of soups!
1 Head of celery,chopped, reserve leaves for garnish
1Large or 2 medium golden potatoes,chopped
2tspHerbs of Provence
1 1/2tspWhite pepper
4cupsChicken broth(this can be made with Better Than Bouillon)
Sauté the chopped celery, onion and potato in butter until onion and celery soften. Add herbs and broth. Simmer until potatoes are done, about 15 minutes.
Puree the vegetables and broth with an emulsifier, food processor or even a hand potato masher. Adding cream to this is an option to make it richer, but not necessary. Adjust seasoning and serve. garnish with celery leaves.