Thornton Pages

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

PurÈe 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!