In a large saucepan or Dutch oven, heat oil over medium-high heat. Add celery and carrots; sauté until celery is softened (about 5 minutes). Add in Onion Onion™ Seasoning; continue sautéing 1 minute.
Add chicken broth and potatoes; bring to a boil. Reduce heat and simmer 20-30 minutes or until potatoes are very tender. Remove from heat; let cool slightly.
In batches, add soup to blender or food processor and blend until smooth. Transfer soup back to pan. Add half & half and continue cooking until heated through. Salt and pepper to taste.
Serve garnished with bacon, cheese and chives, if desired.