|Potatoes||1 Kilogram, peeled and sliced|
|Onions||2 , chopped|
|Celery stalks||2 , chopped|
|Chicken stock/Water and chicken stock cubes||1 1⁄4 Liter|
|Bouquet garni||1 (Sprig Of Parsley, Thyme And Bay Leaf)|
|Grated nutmeg||1 Pinch|
Melt dripping in a large heavy saucepan.
Add potato, onion and celery.
Put lid on pan and cook over a low heat for 10 minutes, shaking pan occasionally.
Heat stock until boiling, add to vegetables with bouquet garni.
Simmer gently for about 30 minutes, until vegetables are tender.
Remove bouquet garni, cool and rub through a sieve or puree in an electric blender.
Return the puree to a clean saucepan, reheat, add milk, salt and pepper to taste and nutmeg.