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Potato and leek soup

1 kilogram of potatoes
2 leeks
a bunch of celery
1 clove of garlic
50 grams of butter
3 teaspoons of thyme
1 litre of vegetable stock
some salt and pepper (to taste)
2 bay leaves

Dice potatoes, slice leeks and celery, mince garlic, and set aside.

Cook leeks and celery in a large pot with butter and thyme until tender. Add garlic and cook for 2 minutes. Add potatoes, vegetable stock, and salt and pepper to pot. Add bay leaves and boil until potatoes are tender. Remove bay leaves and blend until smooth.