Potato Soup

• 500 g Hoeksche Rooie potatoes, peeled
• 2 medium onions, finely chopped
• 4 sticks

Cut the potatoes into 1cm cubes while you heat a dash of olive oil in a soup pan. Gently fry the onions, then add the celery and fry until soft. Season with the curry powder and stir in the mustard.

Add the potatoes to the pan, stir briefly and then carefully pour in the stock. Bring to the boil and simmer gently for about 20 minutes, until the potatoes are tender.

For a creamie