medium potatoes, chopped
fresh dill or parsley
1Melt butter in a large pot.
2Add chopped celery, onion and potatoes.
3Cover pot and stew vegetables over low heat for 10 minutes without browning.
4Add stock and herbs; cook vegetables until soft, about 30 minutes.
5Puree the mixture in a blender.
6Stir in milk and adjust seasonings.
7Toss in grated carrot and celery.
8Reheat to just below the boiling point.