In a large pan over medium heat, warm the olive oil, then fry the onion and garlic for two minutes (stirring often.)
Add the olive oil, onion and garlic and fry for 2 minutes stirring
Add the jalapeño pepper, celery and potatoes to the pan. The pour the broth into the pan. Bring the broth to a simmer and allow the vegetables to cook for 20 minutes (or until they are cooked through.)
Season the broth and vegetable mix with salt and pepper, then add the mix to a blender with the cup of milk. Blend on high power for 1 minute, or until the soup is completely smooth.
If needed, add the soup back into the pan to heat. Otherwise, serve with crusty bread and addition jalapeño slices (optional.)