This soup is a great cozy meal for a cold night. You can enjoy it with a fresh slice of bread or with a grilled cheese on the side.
2 tablespoons extra-virgin olive oil
1 cup chopped yellow onion
1 cup chopped celery, plus leaves for serving
½ teaspoon salt
½ teaspoon ground pepper
4 cups reduced-sodium vegetable broth
3 cups sliced carrots
1 pound Yukon Gold potatoes (about 2 medium), cut into 1 1/2-inch pieces
1 large Honeycrisp apple, chopped
1 fresh bay leaf
2 teaspoons fresh lemon juice
½ cup half-and-half, plus 8 teaspoons, divided
Heat oil in a large heavy pot over medium heat. Add onion, celery, salt and pepper. Cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes.
Add broth, carrots, potatoes, apple and bay leaf to the pot. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the carrots and potatoes are tender, about 20 minutes. Discard the bay leaf.
Working in batches, if necessary, pour the soup into a blender. Secure the lid on the blender, remove the center piece to allow steam to escape and place a clean towel over the opening. Process until smooth, 45 seconds to 1 minute. (Alternatively, puree soup in the pot with an immersion blender until smooth. Use caution when blending hot liquids)
Return the soup to the pot and stir in lemon juice and 1/2 cup half-and-half.
Top each serving with celery leaves, if desired, and drizzle each with 1 teaspoon half-and-half.
Recipe adapted from: https://www.eatingwell.com/recipe/7879774/creamy-potato-carrot-soup/