How to Make It
Melt butter in a Dutch oven over medium; add celery and onion. Sauté 20 minutes or until tender.
Add potato and next 5 ingredients. Bring to a boil; reduce heat to medium-low, and simmer, uncovered, 30 minutes or until slightly thickened and potato is very tender. Remove from heat; cool slightly.
Process soup mixture, in batches, in a blender until smooth, stopping to scrape down sides as needed. Ladle into serving bowls. Serve hot.