Homemade Cream Soup

2 tablespoons unsalted butter
1/2 yellow onion, chopped
1 stalk celery, chopped
1 carrot, chopped
1/4 cup white whole wheat flour
3 cups chicken stock
1 Tbsp. Italian seasoning
1 bay leaf
1/4 cup milk
1 teaspoon sea salt

Melt the butter in a large pot over medium heat. Add the onion, celery, and carrots and cook for 12 minutes, stirring occasionally until softened. Add flour and cook stirring with a wooden spoon for 2 minutes. Pour in the chicken stock, stir, and bring to a boil. Add seasonings, lower the heat and simmer for 15 minutes.

Remove broth from heat and stir in milk and sea salt. Pour soup into a blender and blend until smooth (or use immersion blender).