Amazing Celery Soup

2 Bunches celery, trimmed, & roughly chopped (including leaves)
1 Medium onion, chopped
1 Tablespoon chopped garlic
2 Tablespoons olive oil
2 Tablespoons butter
2 Cans chicken broth
1 (8 oz) Package cream cheese, cut up
Salt & pepper

In a Dutch oven, saut� onions and garlic in olive oil for two minutes on medium heat. Add celery, leaves, and butter. Saut� for two minutes.
Add chicken broth; cover and cook on a strong simmer for twenty to twenty-five minutes or till celery is soft.
Puree in batches in blender, with cream cheese, and return to the pot. Keep very warm, but do not bring to a boil. Salt and pepper to taste.