About this recipe: Starchy potatoes make a creamy, filling base for this warming soup, while distinctively-flavoured celery adds a tangy bite.
*Serve with hot garlic and herb bread. Thickly slice a baguette, leaving the slices attached at the base. Hold the slices apart and spread each one thinly with garlic, chive and parsley butter (add chopped herbs and crushed garlic to softened butter). Reshape the loaf, wrap in foil and bake in a moderate oven for 10 minutes. *Some crispy, grilled pieces of bacon would also make a tasty garnish.