Trish's favourite potato soup

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, sliced
• 1 celery stalk (including leaves), sliced
• 4 medium potatoes peeled, cut into chunks
• 4 cups chicken stock
• 1 1/2 tsp dried thyme
• 1 bay leaf
• 1/2 cup milk
• 2 tbsp finely chopped parsley (if you don't have this, don't worry)
• salt and pepper

Heat oil in large saucepan over medium heat. Add onion, garlic, carrot and celery; cook 5 minutes until slightly softened. Add potatoes, stock, thyme and bay leaf. bring to boil, reduce heat and simmer partially covered 20-25 minutes until potatoes are very tender. Discard bay leaf.

Puree potato mixture until smooth (I use the Braun hand-mixer...you may use something else). Stir in milk, parsley and salt and pepper to taste. Serves 4.

Mmmmmm!