1 large stalk celery (a stalk is a bunch)
1 large onion small diced
5 cloves garlic minced
2 tablespoons flour
2 quarts water or low sodium chicken stock
4 whole sprigs thyme
1 cup cream cheese
1 bay leaf
1 teaspoon salt
½ teaspoon pepper
lemon juice
2 tablespoons cold diced butter
1 cup diced ham or bacon (optional)
In a 6 quart slow cooker add in celery, onion and garlic. Sprinkle flour on top then mix well.
Add in chicken stock or water, thyme, cream cheese, bay leaf, salt and pepper. Mix well.
Cook on high for 4 hours or on low for 8 hours.
Remove thyme sprigs and bay leaf then discard.
Add in lemon juice and cold butter then use an emersion blender to smooth out the soup to the consistency you want. I like it just a little chunky.
After blending stir in ham or bacon and serve hot with garlic bread.