2 cloves garlic finely chopped
1 medium size onion finely chopped
2 tablespoon extra virgin olive oil
2 medium size potatoes peeled and roughly chopped
6 stalks celery chopped bite size (reserve 2 chopped stalks in a separate bowl)
6 cups vegetable broth
1 1/2 cup 2% milk
4 scallions thinly chopped
salt and pepper to taste


Bring a medium pot of water to boil and add potatoes. Boil the potatoes until cooked through.
Meanwhile, in a large pot over high heat, add olive oil, garlic and onions. Cook for 2-3 minutes, until onions are translucent.
Add 4 chopped celery stalks and cook for another 3 minutes.
Add vegetable broth, stir and bring to boil. Cover and simmer on low (should still be slightly bubbling) for 30 minutes.
Meanwhile in another small pot, bring a little water to boil (about half full) and add the remaining two celery stalks (chopped). Boil on low for 15 minutes. Drain and set aside.
Back to the soup: Turn the heat off, add potatoes to broth and blend until smooth. Add milk and stir well.
Turn the heat back on low, add boiled chopped celery, season with salt and pepper, and serve topped with a few scallions.