Potato Soup
Ingredients
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
Instructions
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
