Counting Blessings Potato Soup

I call this "Counting Blessings", because similar to my 1-2-3 Chickpea Noodle Soup, you count through the ingredients in the beginning of the recipe...1 onion, 2 celery stalks, 3 carrots etc. Also, there's just something about the hearty potatoes in this one that I find comforting and fills me with gratitude. 

Counting Blessings Potato Soup- VegWithMandy.com

serves 3-4

In soup pot, place:

• 1 yellow onion, small, diced

• 2 celery stalks, chopped

• 3 carrots, peeled and diced

Sautee x 5 min

Add:

• 1 pinch salt

• 2 pinches black pepper

• 3 cloves garlic

• 1/4 c flour

• 1/2 Tbsp parsley, dried

Stir well; Add:

• 1 1/2 c vegetable broth

• 1 1/2 c plain, unsweetened almond milk*

• 4 medium red creamer potatoes, peeled, diced small.

Strong simmer x 10-15min until potatoes are soft; stirring almost continually to keep ingredients from sticking to pot. 

If needed, thin with more broth, and adjust seasonings "to taste".

Notes: *You may be able to substitute with unsweetened rice or soy milk, if you can't eat nuts, but I've not tried this yet.

In a pinch, I've used additional veg broth in place of the milk and it worked out well, although a tad bit less creamy. 

Keep in mind that the starch in the potatoes acts as a natural thickener, so those of you who follow a gluten-free diet may be able to omit the flour without much impact on texture.

Note that I like a chonky soup--I don't like to feel like I'm chasing down my next bite with my spoon. So feel free to thin it out with additional broth if you find it too thick for your liking as written.