In a medium heavy-bottom pan, melt the butter and add the onions, leek, and celery; cook for 10 minutes or until vegetables are tender. Add the bay leaf and potato and cook for 5 minutes. Add the chicken stock and cinnamon stick and bring to a boil, then lower to a simmer and cook until the potatoes and celery are soft.

Remove the cinnamon stick and in a food processor, puree the soup until it’s creamy and passes through a fine sieve. Return the soup to the pan and simmer, then add the cream and nutmeg, and season with salt and pepper to taste. Portion into bowls and serve with crispy celery hearts (recipe above).