'For more food photography, follow me on Instagram: https://www.instagram.com/lucas.rhodan/ If you want to stay posted on what I\'m doing, check Twitter: https://twitter.com/Fusselkorn [RECIPE] 6-8 medium sized bowls 3-4 Large Potatoes, cut in chunks 1 Onion, diced (optional: 2 stalks of celery, diced) 3 Cloves Glaric 1.5l Vegetable Stock 200ml Milk or Cream Salt, Black Pepper, Parsley, Chives, Bay Leaves Gently fry onion (and celery) until browned a bit, then crush in 3 cloves garlic. Deglaze with stock, then pour in milk/cream, add potatoes, pepper, salt, bay leaves and simmer until the potatoes are soft. Remove bay leaves, then mash the potatoes into small bits and let it simmer again until the desired soup thickness is achieved. Optionally you may blend the mixture with a dwemer device of your choosing. Season to taste and serve hot with sourdough bread.'
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