Makes 4 servings.

1/4 cup butter
1 small yellow onion, finely chopped (about 1 cup)
2 cups very finely chopped Red Dog celery (about 5 large ribs)
1 large clove garlic, minced
1/3 cup all-purpose unbleached flour
1 1/2 cups good-quality chicken broth
1 1/2 cups whole milk (or use 3/4 cup milk and 3/4 cup cream for even tastier results)
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon freshly ground pepper

Melt the butter in a Dutch oven or heavy stock pot over medium-high heat and cook the onions, celery and garlic until soft and translucent, 5-7 minutes. Add the flour and cook for another minute. Add the chicken broth and milk/cream and stir until the mixture is smooth. Increase the heat and bring it to a simmer. Reduce the heat to medium, add the remaining ingredients, and simmer, uncovered, for 15 minutes. Add salt to taste.

Note
If using as a base for other recipes, this soup will keep in the fridge for at least 3-4 days. One batch of this soup is roughly the equivalent (in quantity) of 2 cans prepared canned condensed cream of celery soup (“prepared” meaning 2 cans of added milk). Enjoy as a stand-alone soup or use in any recipe calling for prepared canned condensed cream of celery soup.