Creamy Celery Soup

Preheat your kitchen by heating 2 tablespoons of olive oil in a frying pan over medium heat. Next, add the sliced onion, carrots, and leek to the pan; let them soften for about 5 minutes. Now, introduce minced garlic into the mixture and cook for an additional minute.

Transfer the vegetable mixture to a large soup pot. In the same frying pan, heat the remaining olive oil and sauté chopped celery until it starts to release its moisture. This process should take around 10 minutes.

Add the cooked celery to the soup pot along with some chicken broth and diced potatoes. Using kitchen scissors, chop the fresh parsley into small pieces to add a pop of color and flavor to your soup. Season the mixture with thyme, a seasoning blend, salt, and pepper.

Increase the heat to medium-high and bring the soup to a rolling boil. Once it reaches this stage, reduce the heat and let it simmer until the carrots, celery, and potatoes are tender enough to be easily blended into a smooth puree. Be careful not to overcook the vegetables, as this can make them mushy.

Remove the soup from heat and let it cool for about 20 minutes. This will allow the flavors to meld together.

Using an immersion blender, puree the soup until it reaches your desired consistency. Now, simmer the soup over low heat for 10 to 15 minutes, or until it's heated through.

Finally, serve the soup immediately, or let it cool and refrigerate overnight. The flavors will meld together beautifully, making the soup even more delicious when served the next day.