Chunky Potato Soup


4 medium potatoes, peeled and cubed
¾ cup chopped onion
1 small carrot chopped
¼ cup chopped celery
1 ½ cups chicken broth
3 tablespoons ghee or margarine or oil
3 tablespoons potato starch
2 ½ cups milk substitute (Potato, rice, etc.)
1 tablespoon fresh parsley
¾ teaspoon salt
½ teaspoon pepper
1 bay leaf
1 tablespoon dry mustard
1 cup shredded fake cheese of your choice (optional)

In a large saucepan, combine the potatoes, onion, carrot, celery and broth. Add bay leaf. Bring to a boil. Reduce heat cover and simmer for 12-15 minutes. or until vegetables are tender. Lightly mash.

Meanwhile, in a small saucepan, melt ghee. stir in potato starch and dry mustard until smooth. Gradually stir in milk. Bring to a boil. Cook and stir for two minutes or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add parsley, salt and pepper. Remove from the heat, stir in cheese if desired.

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