|Potato and leek, pre-soup|
1.5kg potatoes (I used Lady Christl)
4-5 stalks of celery
3-4 cloves of garlic, crushed
Vegetable stock (3-4 cups)
Milk (I used goat milk, it's awesome)
Slice the leek and celery and throw it in to a stock pot with a couple of good lugs of olive oil over a low-medium heat, the aim is to soften it rather than fry it. As soon as it starts going mushy add the garlic and stir gently until the vegies really soften. Slice the potato in to rough quarters. You can leave the skins on depending on what kind of spuds you use, the skin is good for you!
|The adding of the potato|