Creamy Potato Soup (w/ Vegan option) |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 1 |
|
Ingredients:
2 stalk(s) celery diced |
2/3 whole(s) white or yellow onions diced |
3-4 clove(s) garlic smashed, diced |
2-3 tablespoon(s) olive oil |
1 cup(s) frozen crinkle cut carrots |
1 cup(s) frozen broccoli florets |
1-2 small sweet potatoes peeled, cut into small chunks |
3-4 small russet potatoes peeled, cut into large chunks |
1-3 tablespoon(s) salt to taste |
1/2 tablespoon(s) black pepper |
1/4 teaspoon(s) sage |
1/2 teaspoon(s) oregano |
1/2 teaspoon(s) basil |
1/2 teaspoon(s) celery seed |
1 cup(s) half-and-half (original unsweetened almond milk as a vegan substitute) |
water |
Directions:
1. Heat olive oil over medium high heat in a large pot.
2. Saute onion, garlic, celery until the start to sweat then add pepper and 1 T of salt.
3. When onions start becoming translucent, add carrots and cook for 2-3 minutes.
4. Add russet and sweet potatoes to pot and top off with water to just above the potatoes and bring to a boil.
5. Add sage, oregano, basil, and celery seed.
6. Add salt to taste.
7. Let slow boil for about 20-25 minutes uncovered, stirring occasionally (the water will reduce)
8. With the back of your spoon smash the potatoes in two or three places to give the broth a bit of texture.
9. Add half and half and stir in broccoli until tender.
10. Serve while hot.
|
|