An excellent combination to keep you warm and ward off winter germs.
Chop 12 medium cloves of garlic, 1 cup of celery and some leaves.
Saute for 10 minutes in 1 tablespoon of coconut oil
Add to the pot;
1 medium, peeled & cubed baking potato
3 cups of home-made chicken or vegetable stock
1 ½ cups water
¼ teaspoon sea salt, ground black pepper
Simmer 15 to 20 minutes until potato is soft.
Puree with a hand mixer or in a blender.
Add ½ cup of 10% cream and gently reheat.
Serve with finely chopped dill, parsley or young celery leaves.