Marty's Organic Potato Soup

• large onion, diced↗1⁄2
• medium potatoes, peeled and diced↗6
• carrots, diced↗2
• celery ribs, diced↗3
• vegetable broth↗5 cups
• butter↗4 tablespoons
• all-purpose white flour↗3 tablespoons
• soymilk or 2 cups milk↗2 cups
• dried parsley↗2 teaspoons
• dried thyme↗1⁄4 teaspoon
• black pepper and sea salt

Step-by-step instructions

1. 1

   Dice onion, set aside.

2. 2

   Dice potatoes, carrots, and celery and place in a stock pot with broth. Bring to a boil and boil at medium heat for 10-15 minutes or until potatoes are tender.

3. 3

   Halfway through the cooking time for the potatoes, carrots, and celery, begin to saute the onion by heating the butter in a saute pan; add the onion and saute until translucent, then add the flour to the cooking onions to make a paste. Gradually add the milk to the paste, stirring constantly. When the milk and onion mixture becomes thickened, remove from heat.

4. 4

   Remove the potato mixture from heat and add the milk mixture, stirring to blend. Add seasonings, infuse with LOVE, and serve.

5. 5

   This soup freezes very well! Makes 7-8 cups of soup, serving size 1 to 1½ cups. Enjoy.