Serves: 6-8
Preparation Time: 1 hour
Ingredients:

6 Large Idaho potatoes
5 Large cloves of garlic
1 large yellow onion
1 cup of milk
2 cups of chicken stock
2 cups of water
3 tbsp of butter
1 cup of diced carrots
1 cup of diced celery
1 tbsp of white pepper
1 tbsp of garlic salt
1 tbsp of cracked black pepper
1 tsp Rosemary
1 tsp Thyme

Preamble

Basic potato soup with a kick. Easily made vegetarian, can also be made vegan by replacing the milk and chicken stock with water and using olive oil instead of butter. Great winter lunch or dinner, better leftovers! Try serving with a crusty Italian or French bread.

Preparation

Peel and rinse potatoes.
Dice potatoes into bite-sized squares.
Put potatoes in a large pot with water and chicken stock.
Cover and place on stove at medium to high heat until potatoes are soft. Approximately 20 minutes.
While potatoes are cooking, dice the onions, carrots, celery and garlic – add onions to the pot and set garlic, carrots and celery aside in a bowl.
When the potatoes are soft, add the milk and butter and mash directly in the pot.
Add vegetables and spices.
Cook on a medium heat, stirring occasionally, for an additional 30 – 35 minutes or until carrots are soft.
Let stand off of heat for 5 minutes before serving.