2 tablespoons of olive oil
1 large Red onion finely diced
8 Cups finely slices celery
2 Cups chopped red potato
5 large cloves garlic minced
1 quart Vegetable Stock (preferably homemade)
1 cup water
2 medium Bay Leaves
1.5 teaspoon sea salt
1.5 teaspoon ground pepper
½ teaspoon dried dill
1 teaspoon Red pepper flakes

Directions:
Add oil to pot and heat on medium
Add onion and stir – 4-5 minutes, until starts turning golden
Add minced garlic and stir until fragrant
Add celery & potato & stir
Add broth, water, & all spices & bring to boil
Simmer for 30-40 minutes till potato’s pierce easily
Turn off heat & use your Immersion blender to make soup smooth and creamy! Serve with crusty bread & salad with toasted nuts!