This is a very simple and easy to make delicious soup made with few ingredients. Its perfect lunch for a winter afternoon paired with sourdough bread.

Ingredients

• 1 Celery head, chopped
• 1 Potato, large, chopped
• 1 Onion, chopped
• 3-4 Garlic cloves, smashed
• 1 Jalapeno, small, chopped
• 2 -3 tblsp unsalted butter
• Kosher Salt-to taste
• 3 cups low sodium chicken broth
• 1/2 cup heavy cream/ evaporated milk
• Garlic Chives- to garnish

Method:

1. Chop celery, potato, onion, jalapeno, garlic and prep the mise- en- place for the soup.
2. Set a pot on medium heat and add butter. Now add all the prepped vegetables in the pot and sauté together till soft.
3. Add very little kosher salt to taste because you will be adding chicken stock which will also have some sodium.
4. Cook, stirring, until onion, celery and potatoes are tender, 8–10 minutes.
5. Add 3 cups low sodium chicken broth (vegetable broth can be substituted); simmer for 8-10 more minutes until all vegetables are tender.
6.  Purée with a hand blender.  Stir in 1/2 cup heavy cream. I even substitute evaporated milk according to availability in pantry.
7.  Serve soup topped with garlic chives and paired with slices of sourdough bread.