Potato Soup
Fills 4 Pint Jars
or 8 Half Pints
Ingredients
2 yellow onions, diced
6 medium russet potatoes, peeled and diced
1 stalk celery, sliced
1 large carrot, peeled and diced
4-6 cups vegetable broth
1 1/2 tsp Italian seasoning
1-2 tsp salt (depending how salty your broth is)
1/2 tsp fresh ground peppercorn
1/2 tsp garlic powder
1 TB extra virgin olive oil
Garnish options include fresh chives, fresh herbs, additional olive oil or hot pepper flakes. For a richer soup add in 3 or four tablespoons butter to the pot at towards end of cooking and stir until melted.
Directions
Add all the ingredients to a large pot saving the broth for last. Pour in the broth until almost covering the diced veggies but not quite. Usually about 5 cups does it for me.
Bring to a boil then cover and simmer on medium low for 20-25 minutes or until veggies are soft.
With a large spoon or potato masher, mash up a bit of the soup to create a creamier texture is desired.
If freezing for later cool completely then freeze in wide mouth mason jars leaving a little head space on top.
