Melt the butter in a Dutch oven or large soup pot over medium heat. Add the finely diced onion and very finely chopped celery. Cook for 7 to 10 minutes, stirring from time to time, until both vegetables are very soft.

Turn the heat down, then add the minced garlic. Stir constantly for about 1 minute, just until fragrant.

Add the bay leaf and low-sodium chicken broth or vegetable stock. Bring the liquid to a low boil, then reduce the heat and simmer for 20 to 25 minutes.

Remove and discard the bay leaf before pureeing.

Use an immersion blender to puree the soup in the pot, moving the blender around until the texture is smooth.

Set the pot over its lowest heat. Stir in the heavy cream and fresh herbs. Then season with kosher salt and black pepper to taste.

Serve the soup warm, with bread or another favorite side.