•2 tbsp olive oil
•1 cup onions finely diced
•1 cup carrots finely diced
•½ cup celery finely diced
•4 cups potatoes chopped into 1 inch pieces (about 1 lb or 5-6 medium sized potatoes)
•4 cups water or chicken broth (I use 4c. Pacific brand, unsalted)
•1 tbsp less sodium Montreal seasoning
•1.75 cups plain almondmilk
•<1 tsp garlic powder
•<1 tsp fresh rosemary chopped finely
•<1/2 tsp pepper
•In a large pot, heat olive oil on low. While oil is heating, chop veggies.
•Sauté onions, carrots, and celery until onions are translucent, about 10 minutes
•Add all remaining ingredients, except milk.
•Bring the soup to a boil. Allow it to boil for 30 minutes, or until your potatoes are fork tender.
•Once cooked, mash/blend potatoes then stir in milk and warm through. Serve with your favorite toppings like bacon, chives or cheese.
Does not freeze well…