Wholesome celery soup

2 tablespoons olive oil
1 onion, diced

4 garlic cloves
6 cups celery, sliced thin to prevent stringy bits
2 cups potatoes (I used 2 large yukon golds, unpeeled)
4 cups veggie broth
1 cup water
1 teaspoon salt
1/2 teaspoon pepper

1/4 tsp red pepper flakes

1/2 cup parsley, chopped (small stems ok)

1/4 cup dill, chopped (small stems ok)

1/2 cup half and half (optional)

1) Heat the oil in a big pot over medium-high heat and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.

2) Add the garlic and stir 1-2 minutes, until fragrant.

3) Add the celery, potatoes, broth, water, salt, pepper, and red pepper. Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.

4) Turn heat off, add the fresh herbs and wilt them (don’t cook herbs or you lose the vibrant color).

4) Using an immersion blender blend until smooth (or keep some chunks of veggies in if you prefer).  Add half and half.