Skinny Potato Soup
•4-5 medium gold potatoes, peeled and diced
•yellow onion, chopped
•2 cloves of garlic, minced
•2 carrots, peeled and chopped
•2 stalks of celery, chopped
•4 cups vegetable or chicken broth
•1 cup milk (dairy or non-dairy)
•2 tablespoons olive oil
•Salt and pepper to taste
•Optional toppings: chives, grated cheese, crispy bacon bits, green onion, parsley
1.In a large pot, sauté the onions, garlic, carrots, and celery in olive oil until they are softened and the onions are translucent.
2.Add the diced potatoes and continue to cook for a few minutes, stirring occasionally.
3.Pour in the vegetable or chicken broth and bring to a boil. Reduce heat, cover, and simmer until the potatoes are tender (about 15-20 minutes).
4.Use an immersion blender or regular blender to puree the soup until smooth. (Purée half to leave potato chunks)
5.Return the pureed soup to the pot, stir in the milk, and heat it through. Adjust the consistency with more milk or broth as needed.
6.Season with salt and pepper to taste.
7.Serve the soup with your choice of optional toppings. And bread!