Sauté the veggies. Melt butter in a large stockpot over medium-high heat. Add the celery, leek, onion and sauté for 6 to 8 minutes, stirring occasionally, until mostly softened. Add the garlic and sauté for 2 minutes, stirring occasionally.

Simmer. Add the vegetable broth, bay leaves, beans and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low (or whatever temperature is needed to maintain a low simmer), cover and simmer for 10 minutes or until the celery is completely tender.

Blend. Remove and discard the bay leaves. Add ¼ cup heavy cream and 1 tablespoon lemon juice. Use an immersion blender to purée the soup until smooth. 

Season. Taste the soup and add in extra cream or lemon juice if desired, then taste and season with salt and pepper as needed. (You may need a generous amount of salt, depending on the brand of broth used.)

Serve. Serve warm, garnished with fresh chives and black pepper, and enjoy!