Veggie Potato Soup

I love the versatility of a potato soup. I can use a mix of different vegetables I have on hand and create a creamy soup, with veggies, that everyone will enjoy.

Prep Time: 15 Minutes | Cook Time: 45 Minutes

Ingredients

• 3 tbsp vegetable oil

• 4 medium potatoes, peeled and chopped

• 2 1/2 lbs carrots, chopped

• 4 cups chicken or vegetable broth

• 1 onion, chopped

• 2 tbsp garlic, chopped

• 2 swiss chard stems, chopped (Optional, or celery sticks)

• 1 1/2 cup sour cream

• 3 tbsp fresh ginger, chopped

• 1/2 cup green onion, chopped

• Salt and pepper to taste

Directions

1. Add vegetable oil to a large pot over medium heat

2. Add onion, ginger and garlic. Cook, stirring frequently, until onions are soft.

3. Add carrots, potatoes and chard stems (optional) to pot, and cook until the carrots start to "sweat"

4. Add broth and bring to a gentle boil

5. Simmer covered for 25 to 30 minutes or until carrots and potatoes are cooked

6. Remove from heat and let cool for 15 minutes

7. Transfer carrots, chard stems (if using) and 1/2 the potatoes to a blender. Pour in half your broth and puree.

8. Add sour cream and blend well

9. Continue adding broth until desired thickness. Season with salt and pepper to taste.

10. Add your extra cooked potatoes, garnish with green onions and serve!