2 tablespoons Butter 1/4 stick
5 cups Organic Celery
2 medium Red onion
1 pound Cardoni
peeled, cut into 1-inch pieces
10 ounces Organic Russet Potato
peeled and cut into 1 1/2 inch pieces
2 cloves Organic Garlic
1 teaspoon celery salt
2 cans Chicken Broth
1 cup Whipped Cream
Melt butter in heavy large saucepan over medium heat. Add celery and onions.
Cover and cook until very tender, stirring occasionally, about 20 minutes.
Stir in cardoni, potato, garlic and celery salt.
Add 2 cans broth; cover and simmer until all vegetables are very tender, about 30 minutes.
Purée in blender in batches. (Can be made 1 day ahead. Cover and chill.)
Pour soup into large saucepan.
Add cream; bring to simmer, stirring often.
Thin with more broth if necessary.
Season with salt and pepper. Ladle into bowls.