Celery bisque (aka creamy celery soup;)

3 Tbl butter
4 cups chopped celery (about 8 stalks)
1 1/2 cups chopped leeks (about 2 medium leeks) hint: they look like huge green onions & can be found in the refrigerated produce section
3/4 lbs diced potatoes (Yukon gold)
4 cups chicken broth
1/3 cups sour cream
1/4 tsp cayenne pepper (plus or minus depending on preference)

Melt butter over medium heat. Add celery & leeks & simmer, stirring frequently, until slightly softened (about 4 min). Add potatoes & broth & bring to a boil. Reduce heat to medium low and simmer until all veggies are tender (about 30 min). Purée in blender until smooth. Wisk in sour cream & pepper. Season with salt & pepper.

Note: this goes SO well with the crescent chicken pockets recipe!