Ingredients
– 4-5 potatoes
-3 celery stalks
-3 cloves of garlic
-1 large white onion
– 1 tablespoon unsalted butter
-1 tablespoon olive oil
-3 cups unsalted chicken stock
-1 1/3 cups almond milk
-1teaspoon salt
-1/3 teaspoon black pepper
-1/2 tablespoon dried parsley
-optional: bacon and fresh thyme for garnish
Directions
1. Chop onions, celery, potatoes and garlic.
2. Add the butter and olive oil to a large pot and melt over medium heat. After the butter has melted, add the chopped onions and celery and cook until translucent (about 5 minutes). Add the garlic about 2 minutes after the onions and celery and let all three finish cooking together.
3. Add the potatoes (I like to cut mine in about 8 pieces), the chicken stock and salt and pepper and bring to a boil.
4. Reduce heat and simmer for 20-30 minutes. Make sure the potatoes are cut through. If the potatoes are on the smaller size they should take no longer that 25 minutes to be fully cooked and soft.
5. Shut the heat off and blend everything together with your immersion blender. After everything is mixed and smooth, add the almond milk and parsley. Stir and taste to see if more salt and pepper are needed. At this point, I like to turn the heat back on just so that the soup can get back up to temperature, the salt can dissolve, and everything can incorporate better together.
6. After your soup is done and seasoned to your liking serve and top with your favorite toppings. My favorites for this recipe are really crispy bacon and fresh thyme!
