Quick Potato Carrot Soup

4 big organic potatoes, peeled and cut into pieces
2-3 organic carrots peeled and cut into small pieces
1 onion, chopped
3 stalks celery, chopped
4 cups of stock (beef or chicken)
water to thin the soup as necessary
butter
thyme
salt and pepper

Saute onions in butter until soft on low-medium heat. Add all other vegetable. Add stock, raise temperature and bring to a simmer. Reduce the heat and cook the vegetables until soft (about 20 minutes). Puree soup with a handheld blender or process in a regular blender. Add water to reach desired consistency. Season with thyme, salt and pepper. Serve with croutons, shredded cheese and sour cream.