Potato Soup

2 tbsp olive oil

1 large sweet onion, chopped

2 celery stalks, chopped

2 large carrots, chopped

1 tsp coarse salt, divided

3 garlic cloves, minced

3 large russet potatoes, scrubbed or peeled, and cubed

3 cups dairy free milk

¹/₃ cup all-purpose flour (or 3 tbsp cornstarch)

4 cups chicken or vegetable broth

Black pepper, to taste

2 tbsp chopped fresh parsley

In a small bowl, whisk together flour and ¹/₂ cup broth. Set aside

In a large stockpot or Dutch oven, heat olive oil to medium-high

Add onion, celery, carrot and ¹/₂ tsp coarse salt

Sauté, stirring occasionally, until softened - about 5 - 7 minutes

Add garlic

Continue to sauté until the garlic is fragrant, about 30 seconds

Add potatoes, remaining broth and milk. Bring to a boil

Reduce heat to medium-low and simmer for 20 - 30 minutes, or until potatoes are soft.

Add flour-broth mixture (stir before adding if needed)

Stir soup and continue to simmer until thickened - about 5 minutes

Season with remaining salt, black pepper and parsley