Melt 2 tablespoons of butter over medium-high heat in a large pot. Add a chopped large onion and ⅔ of the chopped celery, sauté for 6-7 minutes until translucent.

Lower heat to medium and add 2 minced garlic cloves. Sauté for an additional minute until fragrant.

Sprinkle in 2 tablespoons of flour and cook for about 2 minutes. Gradually pour in 4 cups of chicken stock while stirring, then add 2 bay leaves.

Bring the mixture to a boil before reducing to a simmer for 10 minutes.

Remove bay leaves and blend the mixture until smooth using an immersion blender.

Stir in the remaining chopped celery and cook for another 5 minutes over medium heat.

Finally, stir in 1 cup of heavy cream and season with salt, pepper, and lemon juice to taste.