| 1 | Melt butter in a large pot. |
| 2 | Add chopped celery, onion and potatoes. |
| 3 | Cover pot and stew vegetables over low heat for 10 minutes without browning. |
| 4 | Add stock and herbs; cook vegetables until soft, about 30 minutes. |
| 5 | Puree the mixture in a blender. |
| 6 | Stir in milk and adjust seasonings. |
| 7 | Toss in grated carrot and celery. |
| 8 | Reheat to just below the boiling point. |
| 9 | Serve with fresh bread. |
