Chunky Vegetarian Potato Soup
Author: Cheryl Paton
Recipe type: Appetizer
Serves: 4 - 5
- 4 medium potatoes, peeled and diced
- ¾ cup diced onion
- 4 – 5 mushrooms
- ⅓ cup celery, diced
- 32 ounces vegetable broth
- 2 Tbsp. olive oil
- ½ cup milk
- 1 Tbsp. fresh parsley, minced
- ½ tsp. iodized sea salt
- ½ tsp. ground black pepper
- 1 bay leaf
- Saute the onion, mushrooms, and celery in the olive oil until the onions are translucent.
- Stir in the broth, potatoes, and bay leaf.
- Cook over medium heat, stirring occasionally, until the potatoes are tender.
- Remove the bay leaf.
- Remove ¾’s of the cooked vegetables and set aside.
- Blend the remaining vegetables into the broth.
- Stir the vegetables back in.
- Stir in the milk, salt, pepper, and parsley.
- Serve warm.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/chunky-vegetarian-potato-soup-recipe/
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