• 3 Tbsp butter
• 1 cup chopped onions
• 1½ cup sliced leeks
• 6½ cups chopped celery
• 2 cloves garlic, minced
• 4½ cups chicken stock
• 2 bay leaves
• ⅓ cup cream
• Salt and pepper, to taste

Saute 2 Tbsp butter, 1 cup chopped onions, and 1½ cups sliced leeks in a pot. Add 5 cups chopped celery, 2 cloves of minced garlic. Add 4 cups chicken stock and two bay leaves.

Bring to a boil and simmer for 15 minutes.

In another pan, saute 1 Tbsp butter with 1½ cups celery. Add ½ chicken stock to the pan and simmer for 5 minutes.

Remove the bay leaf, puree the stock mixture, and add salt and pepper to taste. Return the celery mixture to the stock mixture and add ⅓ cup of cream.