Potato Soup
There's nothing like the hearty flavor and cozy comfort of one of our favorite starchy foods. Can't be beat on a cold winter or nippy fall day, or any day for that matter!
Cut 2 pounds of potatoes and 2 large yellow onions into small pieces, and put into a saucepan with enough vegetable stock to cover them. (Thin skinned potatoes need not be peeled.) Add 1 tablespoon minced garlic, 1 teaspoon coarsely ground sea salt, 3 tablespoons of butter or vegetable oil margarine, 2 tablespoons fresh parsely and 1/2 teaspoon celery salt.
Bring to a boil, then simmer until the potatoes are very soft. Puree with a blender or food processor until smooth.
Add 2 cups low fat milk, and a dash of nutmeg (optional). Bring back to a boil, add salt and pepper to taste and serve hot. Can sprinkle with some dill weed or chopped chives when serving.
Cut 2 pounds of potatoes and 2 large yellow onions into small pieces, and put into a saucepan with enough vegetable stock to cover them. (Thin skinned potatoes need not be peeled.) Add 1 tablespoon minced garlic, 1 teaspoon coarsely ground sea salt, 3 tablespoons of butter or vegetable oil margarine, 2 tablespoons fresh parsely and 1/2 teaspoon celery salt.
Bring to a boil, then simmer until the potatoes are very soft. Puree with a blender or food processor until smooth.
Add 2 cups low fat milk, and a dash of nutmeg (optional). Bring back to a boil, add salt and pepper to taste and serve hot. Can sprinkle with some dill weed or chopped chives when serving.