Creamy Celery Potato Soup with Dill | Salads / Soups / Sides / Sauces | Categories | Recipes | Our Story | Pedroncelli Winery

Ingredients

• 8 tablespoons unsalted butter
• 6 cups chopped celery
• 2 medium Russet potatoes, peeled and chopped
• 1 leek, washed well and chopped
• 2 teaspoons celery salt
• 2 teaspoons kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper, plus more to taste
• 4 cups chicken broth
• 3 dried bay leaves
• ¾ cup chopped Italian parsley
• 1 cup spinach leaves
• 1/2 cup fresh dill, plus more for garnish
• ½ cup heavy cream, plus more for garnish (optional)