Potato Soup

3 ½ cups low-sodium vegetable broth

4-5 cups potatoes

2 cups onions, chopped

 

1 cup celery, chopped

1 cup mushrooms, chopped

½ cup zucchini, chopped*

 

1/8 tsp black pepper

2 cups rice milk

1 tablespoon parsley flakes

1 tablespoon cried chives

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  • Place the broth, potatoes and onion in a large pot. Bring to a boil, cover, reduce heat and cook for 15 minutes.

     

  • Add the celery, mushrooms and zucchini; cook for 15 minutes.

     

  • Remove a portion and blend in a blender. Return to pot.

     

  • Add the remaining ingredients and heat through.

     

*Substitute the zucchini for broccoli

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