1. Place a soup pot over medium heat and add 2 tablespoons of buttery spread. Once melted, swirl around the pot and add the onion. Sauté for approximately 3-4 minutes, stirring occasionally, until the onion is translucent.
2. Add the garlic to the onion and sauté for another 2 minutes, until the garlic is fragrant. Stir as needed.  
3. Add the celery, broth, water, and pepper to the pot. Increase the heat to bring to a rolling boil.
4. Add the potatoes to the pot and reduce heat to simmer gently, cover and cook until the potatoes are tender, 10-15 minutes. Give the pot a stir every 5 minutes or so and check the potatoes for doneness after 10 minutes. 
5. Once the potatoes are tender, use an immersion blender to blend until silky smooth. If you don’t have an immersion blender, use a regular blender: Blend in small batches (filling the blender only about a quarter full), remove the center piece from the cap of the blender to release steam, place a clean folded dishtowel over the blender cap and blend on low until smooth. Transfer to a separate pot and repeat the blending process until all of the soup has been blended.
6. Stir the remaining buttery spread into the soup and season with salt to taste.
7. Divide the soup among four bowls or cups. Finely chop the reserved celery leaves for garnish and sprinkle over the soup. Top with a dash of ground pepper and serve.

Beer Pairing

Recommended Beer Style: Pale Ale

• Samuel Smith Pale Ale