Step 1

Set a large 6-8 quart soup pot over medium heat. Add the butter, chopped onions, garlic, and chopped celery. Add 1 teaspoon salt and ¼ teaspoon ground black pepper. Stir and soften the vegetables for about 10 minutes. Make sure everything is very soft, without browning. If needed, turn the heat down to medium-low.

Step 2

Once the veggies are very soft, add in the bay leaf, chopped dill, and vegetable broth. Simmer for 15-20 minutes, stirring occasionally.

Step 3

Remove the bay leaf. Pour the soup into a large blender. Secure the lid. Open the top vent and cover the lid with a towel for safety. Puree the soup. *You can puree it until completely smooth, or leave it slightly chunky, based on your preference. You can also leave the soup in the pot and puree with an immersion blender if desired.

Step 4

Pour the soup back into the soup. Stir in the heavy cream. Taste, then salt and pepper as needed.