- 6 to 8 small to medium potatoes (peeled and cut into cubes)
- Half of a medium-sized onion- diced
- 3 garlic cloves
- 1 to 2 small carrots -chopped
- 4 cups of chicken broth
- 1 to 2 cups of water
- 2 celery stalks -diced
- 2 cups of 2% milk
- 2 tbsp light butter
- 2 tbsp of non-fat sour cream
- Gluten-free flour (I used rolled oats flour but you can also use corn starch.)
- Celtic sea salt (good source of minerals)
- Lawry’s seasoning salt
- Garlic powder
- 1 tsp black pepper
- Fresh parsley (optional)
- Shredded cheese to top
- Green Onion
Put carrots, onions, celery, garlic, potatoes, chicken broth and about a teaspoon of sea salt in a large pot. Turn heat on high and let everything cook until the potatoes are tender. Add milk, butter, fresh parsley, basil, garlic powder, Lawry’s seasoning salt, and pepper.
Now it’s time to make a slurry. This step is optional. Put a tablespoon of rolled oats flour or cornstarch in a bowl and mix in enough lukewarm water to make a liquid consistency. Slowing stir this mixture into the potato soup, whisking to avoid lumps. You can add more or less slurry depending on how thick you want your soup. Let everything cook for several minutes. You can serve now, but if you want a creamier texture, take about a third of the soup and blend it in a blender. Then pour the blended soup back in with the rest.
You’re done. I like to put shredded cheese on top of my potato soup and the green onions make it perfect.