- 3-4 medium potatoes
- 4 cups water
- 1/4 cup shredded carrots
- 3 ribs of celery
- 1 medium onion
- 2 Tbs flour
- 2 Tbs Ghee (or butter)
- 1.5 cups milk
- 1 tsp of chicken bullion
- Pepper to taste
- Salt (optional)
- chives (optional)
In a medium saucepan, boil the potatoes and carrots in water. Add enough water to cover the veggies. While the potatoes are warming up, grab a stockpot.
In the stockpot, sauté the onions and celery in the ghee over medium heat. When the onions begin to become clear, add the flour, stirring frequently. Add the milk little by little, continuing to stir often. Add pepper and chicken bullion. The mixture will look like gravy with onions and celery! For thicker soup consistency, use more milk.
When the potatoes and carrots are beginning to soften, stir them with the water into the stockpot. Add additional water to your preferred consistency. Salt to taste (optional). Reduce the heat to medium-low. Let the deliciousness simmer for about 20 minutes stirring often. When serving, top with the optional chives. (Bacon bits might taste good, too!)
If you try this, please let me know how it turned out!
Peace and Joy,
Diana
Grace Yoga 