With a housefull of sick people, potato soup was just the ticket last night. Easy to make, enjoyed by the whole family, and, as an added bonus, I was able to adapt it to make it “Stephanie friendly” (meaning no wheat, dairy, meat, etc.). Over the years, I’ve played around with my mother-in-law’s recipe and made it my own, adding carrots and rosemary for a more flavorful soup, and this time removing the milk so that I could eat it too. Enjoy.
6 unpeeled potatoes, cut to small cubes
1/2 C celery, chopped
1/2 C carrots, chopped
1/4 C white onion, chopped
1/2 stick butter (or earth butter for vegan)
2 tsp salt
1 tsp celery seed
1/4 tsp pepper
1/3 tsp crushed rosemary (optional)
chopped green onion
shredded cheddar cheese
In a medium sized pan, cover potatoes, onion, celery, and carrots with water, and bring to a boil.
Simmer gently until potatoes are extremely soft.
Add seasonings and butter and simmer ten minutes.
Add more water (or milk) if desired.
Serve topped with chopped bacon, shredded cheese, and chopped green onion.