Celery and Potato Soup

  • 50g butter
  • 1 meduim onion
  • 1 large leafy head of celery, finely shopped
  • 450 potatoes, peeled and sliced
  • 725ml stock
  • 150 double cream
  • salt and pepper
  • Melt the butter in a large saucepan.

    Add chopped onion, celery and potatoes and cook gently, covered, for 10 minutes.

    Add stock and season well. Cover and bring to the boil and simmer gently until vegetables are tender. Cool a little and then puree.

    Add some milk and season to taste.

    Reheat and served with chopped parsley or grated cheese.