- In a medium saucepan over medium heat sauté with butter the onion, celery, and potatoes; season with a little bit of salt. Cook for about 10 minutes, stirring occasionally.
- Add broth and simmer until potatoes are cooked. About 5 to 10 minutes.
- Pure in a blender with dill. Strain.
- Put it back in the pot and add cream.
- Serve it warm, garnished with celery leaves, a sprinkle of flaky salt.