Step 1

Heat butter and oil over medium-high heat in a Dutch oven or other soup pot.

Step 2

Add the scallions, garlic and celery leaves. Reduce heat to medium-low and cook 6-7 minutes or until vegetables are becoming tender.

Step 3

Add the potato and chicken broth. Bring to a boil.

Step 4

Reduce heat to medium and simmer uncovered 15-20 minutes or until potato and other vegetables are very tender.

Step 5

Remove from heat and add the cream.

Step 6

Puree with an immersion blender or in batches in a food processor.

Step 7

Season to taste with salt and black pepper.