Cream of Celery Soup

Melt butter in Dutch oven over medium-low heat. Add celery, potatoes, onions, sugar, sage, ½ teaspoon salt, and ½ teaspoon pepper and cook, covered, until celery and onions soften, about 15 minutes.

Stir in flour and cook for 1 minute. Stir in broth and bay leaf and bring to boil over high heat. Reduce heat to medium-low and simmer, uncovered, until potatoes are tender, about 20 minutes. Discard bay leaf.

Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to clean pot, stir in cream, and bring to simmer over medium heat. Season with salt and pepper to taste. Serve.