Celeriest Celery-Potato Soup

• 4 tablespoons unsalted butter
• 7 to 8 ribs celery, roughly chopped
• 1 pound (usually 1 or 2) russet potatoes, roughly chopped
• 1 large onion, roughly chopped
• 3 cups water, plus more as needed
• 1 tablespoon chicken broth concentrate (such as Better Than Bouillon)*
• 1 teaspoon celery seed, crushed in the palm of your hand
• Salt and pepper, to taste

1. Melt the butter in a large pot or Dutch oven. Saute the celery, potato, and onion until slightly softened, 4 to 5 minutes.
2. Add the water and chicken concentrate (*or 3 cups of your favorite stock), bring to a boil, and simmer until potatoes are tender, about 20 minutes.
3. Sprinkle in celery seed. In a blender or with a stick blender, puree soup until smooth, adding more water or stock as needed for desired thickness. Season to taste with salt and pepper.

unsalted butter, celery, russet potatoes, onion, water, chicken broth concentrate, celery, salt

Taken from food52.com/recipes/78490-celeriest-celery-potato-soup (may not work)