Creamy Celery & Potato Soup Recipe

1. Chop up your shallots, celery, potatoes and garlic and place them in a pan with a little bit of olive oil on a medium heat and sweat the vegetables down. If needed, add a splash of water to help release the natural juices. Stir occasionally to prevent burning.
2. Once the vegetables have softened and released their natural juices, pour in enough vegetable stock to cover the vegetables. Allow the mixture to simmer over a medium heat until the potatoes are soft (approx. 20-30 mins)
3. Leave your soup to cool and then blitz with a stick blender
4. Once cooled, add 100ml of whole milk or cream and stir well
5. Add salt and pepper to taste, and stir again
6. Reheat the soup when ready to serve. For extra fragrance and flavour, garnish with the leaves from celery before serving

Enjoy your creamy celery and potato soup!

• 2 shallots, chopped
• 350g celery, sliced
• 250g potatoes, peeled & cubed
• 2 garlic cloves, skin removed
• Enough vegetable stock to cover the ingredients
• 100ml whole milk or cream (for finishing)
• Salt and cracked black pepper, to taste
• Olive oil (for sweating the vegetables)
• A splash of water (if needed)