Kartoffelsuppe

2 medium Potatoes
1 medium Onion
3 or 4 Celery stalks with leaves
1 Bay leaf
2 tbsp Butter
2 cups Milk
Salt to taste
½ tbsp Oil

Wash, peel and cube potatoes. Chop onion and celery.
Heat oil in pan; saute onion, potatoes, and celery for 5 minutes. Add water to it, until the vegetables are covered. Then add bay leaf and salt to it, boil until they are tender. Drain the excess water, reserve it and allow it to cool for few minutes. Mash vegetables in a mixer nicely, add it to the reserved stock. In a pan, heat butter and add this to it. Thin the soup by slowly adding milk. Keep stirring for few minutes, but do not boil. Serve hot with salt & pepper.