Creamy Potato Carrot Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped yellow onion
- 1 cup chopped celery, plus leaves for serving
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 4 cups reduced-sodium vegetable broth
- 3 cups sliced carrots
- 1 pound Yukon Gold potatoes (about 2 medium), cut into 1 1/2-inch pieces
- 1 large Honeycrisp apple, chopped
- 1 fresh bay leaf
- 2 teaspoons fresh lemon juice
- ½ cup half-and-half, plus 8 teaspoons, divided
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