Preheat your oven to 400°F (200°C).

Cut the fresh celery into thirds and place it on a baking sheet. Drizzle olive oil, then season with salt and pepper. Roast for about 30 minutes until tender.

In a large pot, heat remaining olive oil over medium heat. Add sliced cremini mushrooms and sauté for 8-10 minutes.

Incorporate diced Yukon gold potatoes into the pot with the sautéed mushrooms, sprinkle in dry thyme, and season with salt and pepper. Cook for another minute.

Pour in vegetable stock or water, bring to a boil, then simmer for about 20 minutes or until the potatoes are tender.

Scoop half of the cooked potatoes into a food processor with the roasted celery and a little liquid. Blend until smooth.

Return the blended mixture back to the pot. Bring back to a gentle boil, then add elbow pasta. Cook according to package instructions, usually about 6-8 minutes.

Ladle the soup into bowls. Garnish with fresh dill or parsley, and add a dash of paprika or red pepper flakes. Drizzle olive oil before serving.