Celery is one of the cheapest vegetables out there and it is perfect in this creamy celery soup. Salty bacon kicks it up a notch and coconut milk keeps it suitable for paleo.
Roughly chop the onion and roughly chop the celery. (They will be blended.)
In a medium-large pot, cook the strips of bacon until they start to get a little bit crispy. Remove from pot and and set aside.
Add the chopped onion and celery to the pot and sauté over medium heat for about 5 minutes. Return 1 slice of bacon to the pot (saving the rest for garnish). Add the chopped dill (reserving some for garnish), chicken broth, coconut milk, and salt and pepper, and bring to a boil. Reduce to a simmer and simmer over low-medium heat for 30 minutes.
Meanwhile, cut the remaining bacon into small pieces for garnish.
Using an immersion blender, blend soup until completely smooth. Alternatively, let soup cool until it is safe to blend in a stand blender and blend in batches if necessary, until smooth.
Pour remaining pot into blender (in batches if necessary), and blend until smooth.
Divide among bowls, garnish with reserved bacon and dill, and serve.
Notes
Store the soup in the fridge for up to four days. For best results, I don't recommend freezing this soup.Top with fried croutons if you're feeling fancy. Cook sliced bread cubes in oil with a sprinkle of salt over medium-high heat. Turn to cook on all sides. Add a little garlic powder and toss those babies on top of your soup. So easy and awesome!