(non)cream of asparagus soup

MAKE THIS TONIGHT. It was fantastic and got two thumbs up from Patrick.

Cream of Asparagus Soup
1 pat of butter
1 onion, chopped
3 stalks celery, chopped
3 tablespoons all-purpose flour
4 cups chicken broth
1 potato, peeled and diced
1 pound fresh asparagus, trimmed and coarsely chopped
a big splash of whole milk
1 tablespoon soy sauce
1/4 teaspoon ground black pepper
1/4 teaspoon ground white pepper

DIRECTIONS
Melt butter in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes.
Puree soup in a food processor or blender in batches. Return to pot.
Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.
*I added some homemade crotons and a piece of crumbled bacon on top. YUM.