Potato and Celery Soup

2 tablespoons plus 2 teaspoons extra-virgin olive oil

1 medium yellow onion, diced

1½ teaspoons sea salt

3 cloves garlic, minced

1 cup diced celery ribs, plus 2 cups loosely packed celery leaves (locally grown or Chinese)

1½ pounds yellow potatoes, such as Yellow Finn or Yukon Gold, cut into ¾-inch pieces

½ teaspoon freshly ground black pepper, or more as needed

4 cups water

Heat a large, heavy soup pot or Dutch oven over medium heat. Add the oil and warm for a minute. Add the onion and ½ teaspoon of the salt; cook for 7 to 8 minutes, stirring occasionally, until translucent. Add the garlic and the diced celery; cook for 2 minutes, then add the potatoes, the remaining teaspoon of salt and the pepper, stirring to incorporate. Cook for 5 minutes, stirring occasionally to keep the potatoes from sticking to the bottom of the pot.

Add the water; once it comes almost to a boil, reduce the heat to medium-low and cook for 20 to 25 minutes or just until the potatoes have begun to break down and thicken the soup but are still holding their shape. Stir in the celery leaves; cook for 5 minutes, then turn off the heat. Cover and let the soup rest for 5 minutes before serving; taste, and add pepper as needed.

Nutrition values per serving: 240 calories, 10 g fat (2 g saturated), 4 g protein, 37 g carbohydrates, 5 g dietary fiber, 0 mg cholesterol, 830 mg sodium.