Potato Soup

serves 8-10

Ingredients:

  • 2T unsalted butter
  • 1 large carrot, peeled and diced
  • 3 ribs celery with leaves, diced
  • 1 1/2 c baby bella mushrooms, thinly sliced
  • 3 green onions, finely chopped
  • 1/2 small yellow onion, minced
  • 3 cloves garlic, minced
  • 1 t kosher salt
  • dash fresh ground black pepper
  • 1/4 c whole wheat all purpose flour
  • 2.5 lb russet potatoes, 1″ cubes
  • 5 c low sodium, free range chicken stock
  • 1 t dill
  • 2 bay leaves
  • 1 c half and half
  • 1 t corn starch

Instructions:

  1. Melt butter over medium heat in a large skillet.
  2. Add carrot, celery, mushrooms, onions, garlic and salt. Cook until translucent stirring occassionally, about 8 minutes.
  3. Add flour and stir until completely incorporated. Slowly stir in 1 cup stock until smooth.
  4. Put potatoes in large crock pot. Pour vegetables over potatoes.
  5. Add dill and bay leaves, mix well.
  6. Stir in remaining 4 cups of stock.
  7. Cook on high for 4 hours.
  8. Add corn starch to half and half and mix well.
  9. Add half and half to soup, mix thoroughly.
  10. Lightly mash potatoes for a thicker consistency.
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