Add in bacon and this (surprisingly) becomes the king of all soups.
- 1 full bundle celery, stalks chopped, leaves reserved
- 1 medium waxy potato (or cauliflower), chopped
- 1 medium onion, chopped
- 1/4 cup (1/2 stick) salted butter
- garlic salt
- ground black pepper
- 3 cups low-sodium chicken broth or its equivalent in water and bouillon cubes
- ½ cup heavy cream
- 4 strips center-cut bacon
- finely grated parmesan cheese (optional)
- Combine celery, potato, onion, and butter in a medium saucepan over medium heat; season with garlic salt and pepper. Cook, stirring, until onion is tender, 8–10 minutes.
- Add broth; simmer until potatoes are tender, 8–10 minutes.
- While potatoes are cooking, pan fry bacon and then set aside.
- Purée in a blender and then return to saucepan on medium-low heat. Stir in cream.
- Serve soup topped with celery leaves, crumbled bacon, and parmesan cheese.
Adapted from Bon Appétit. Brad Leone is right. This is definitely good enough for eating or bathing in.