Celery and Potato Soup

Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Stir in the chopped celery and diced potatoes, cooking for another 5 minutes to soften slightly.

Pour in 4 cups vegetable broth, then add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 bay leaf. Bring to a boil.

Reduce heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender.

Remove the bay leaf before serving. For a smoother texture, blend half of the soup and mix it back in.