Creamy Potato Soup

Ingredients
2 Tbsp  olive  or grapeseed  oil
2  stalks  celery,  sliced
2  cloves  garlic or  1 /2  tsp  garlic  powder
4  cups water
11/2  tsp  basil
2 Tbsp fresh  parsley  (or  1  Tbsp  dried)
2  onions  (or  leeks)
4 potatoes,  cubed
1  tsp  onion  powder
1  tsp thyme
1   tsp  unrefined  sea  salt
1   tsp  dill

Optional  ingredients 
2  carrots,  grated 
1   bunch  kale  (see  below) 
1   bunch  broccoli 
  tsp  prepared  mustard

Method
1.     Saute  onion  and  celery  in  oil.
2.    Add  rest of vegetables,  water,  thyme,  and  basil  and  cook  until  tender (about 30  minutes).
3.     Puree  in  blender or with  hand  blender,  then  mix  in  additional  herbs  and  seasonings, and  simmer for about 10  minutes  more.

Variations Potatoes  can  be  used  with  skins  on,  peeled  or  half peeled  (most  nutritious  with  skins  on).  Puree just one half of soup for chunkier version.

If adding kale,  break  into small  pieces  and  steam  separately. Add to  already  pureed soup.

HALLELUYAH ACRES

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