Creamy celery and potato soup

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• Olive oil2 tbsp
• CeleryStrings removed, sliced300 g
• Garlic clovePeeled1
• PotatoesPeeled, cut into chunks200 g
• Vegetable stock500 ml
• Milk100 ml
• Crusty breadTo serve

1. 1

   In a large saucepan, warm the oil over medium heat. Add the garlic, celery and potatoes, stirring until glossy with oil. Add a little water and a good pinch of salt, then cook for 15 minutes, stirring often and topping up with a little water if the vegetables start sticking.

2. 2

   Pour in the stock, bring to the boil, then lower the heat and simmer for a further 20 minutes, until the potatoes fall to pieces and the celery has softened.

3. 3

   Blend the soup smooth with a stick blender, stir in the milk and blend once more. Season to taste and serve with crusty bread.