2 T butter
1 kg celery, sliced crosswise (about 6 cups), leaves reserved for garnish
1 red onion, coarsely chopped
1 baking potato,peeled and cut in 1/2 inch cubes
salt and pepper to taste
1 to 2 tablespoons fresh lemon juice
Heat butter in a large saucepan over medium heat. Add the celery, leek and potato and season lightly with salt. Cook, stirring occasionally, until the vegetables have begun to soften, about 8-12 minutes. Add 6 cups water to the saucepan and bring to a simmer. Adjust heat to whatever temperature will keep your soup simmering, not boiling and simmer until vegetables are very tender, about 20 minutes. Blend until smooth either using an immersion blender or by carefully transferring to a blender in batches. Season to taste with salt, pepper and lemon juice. Ladle into bowls, arrange celery leaves on top to finish.
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