4 tablespoons unsalted butter
7 to 8 ribs Red Dog Farm celery, roughly chopped
1 pound Red Dog Farm potatoes, roughly chopped
1 large onion, roughly chopped
3 cups chicken or vegetable stock
1 teaspoon celery seed, crushed in the palm of your hand (optional)
Salt and pepper, to taste

Melt the butter in a large pot or Dutch oven. Sauté the celery, potato, and onion until slightly softened, 4 to 5 minutes.

Add the water and stock, bring to a boil, and simmer until potatoes are tender, about 20 minutes.

Sprinkle in celery seed (optional). In a blender or with a stick blender, puree soup until smooth, adding more water or stock as needed for desired thickness. Season to taste with salt and pepper.