In a medium pan, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 finely diced onion and 10 medium celery stalks, chopped. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and the celery softens slightly.

Stir in 3 minced garlic cloves into the pan. Continue cooking for an additional 1-2 minutes until the garlic is fragrant but not browned.

Add 3 medium potatoes, diced into ½-inch cubes, to the pan. Pour in 4 cups of vegetable stock and optionally sprinkle in a pinch of nutmeg. Bring to a gentle simmer and cook for about 10 minutes, or until the potatoes are tender.

Remove from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer in batches to a traditional blender.

Taste the soup before serving, adding fresh black pepper to taste. Adjust consistency by stirring in additional vegetable stock or water if desired.

Ladle soup into bowls and garnish with freshly chopped parsley. Serve immediately, possibly with a slice of crusty wholemeal bread.