2celery sticks100 g, trimmed, rinsed, and coarsely chopped
A few leaves of the lovage plantoptional
1medium carrot(100 g), peeled and chopped into small cubes
Place all the vegetables in a medium pot, and add the water to cover. Mix in the crushed garlic and season with the salt. Cover and bring to a boil over high heat. Reduce heat to medium-low and cook, covered, for about 30 minutes, or until the potatoes break easily when pierced with a knife, and carrots and celery are tender.
Remove the pot to the side, and using a stand mixer purée the vegetables in the pot. Add the milk and butter and continue pureeing for a few seconds. Return pot to the cooking ring and cook over medium-low heat for few minutes. Add a bit of hot water if too thick, and adjust taste if required. Serve hot with a slice of rustic bread.