5 Idaho potatoes
Creamy Potato Soup
4 garlic pods, minced
3 stalks celery, sliced
2 onions, chopped
2 (8 ounce servings) carrot juice
sea salt to taste
1/3 cup non-dairy butter
In stockpot on stove, boil potatoes until very tender. Take out potatoes and set aside. Add garlic, celery and onions to boiling water.
Add potatoes back into stockpot after vegetables are tender and season with sea salt and butter. Pour 2 cups of potato mixture into
blender and add carrot juice. Blend until soup is a puree or smooth texture and set aside in serving bowl. Remaining potato
mixture can be poured into blender and carrot juice added. Blend until puree and add to serving bowl. Enjoy!
This Creamy Potato Soup will disappear quickly! It can be served alone or with a side for a crowd pleaser!