Best Ever Potato Soup
I used 4-5 md. regular russet potatoes. I peeled, diced them, and cooked them till they were tender.
While the potatoes were cooking, I diced up 1 stalk celery and 2 Tbsp onion. Then I "sweat" sauteed them till tender.
When potatoes were done, I drained them and set aside 1 c for usage later. I put the rest of the potatoes back in the pot they were cooking in, poured the veggies over them, and added 1 c. low sodium veggie broth and 1/4 tsp crushed up dried rosemary. This simmered for 15 minutes. Then I had to add a little more veggie broth since some simmered off and I used more potatoes than Susan's recipe. I probably added another 1/2-3/4 c, but I didn't measure. I hardly ever do.
Next added 1 Tbsp nutritional yeast, 1 1/2 c skim milk, 1 pinch of thyme, about a tsp pf vegetarian chicken bouillon, and a few sprinkles of black pepper. I used my potato masher to break up some of the bigger potato chunks. I stirred it up and put a couple of ladles full in my blender along with the 1 c diced potatoes I had reserved. I pulsed the blender till all was a smooth consistency. Then I added this blender mixture back into the soup pan and stirred it together. Since I thought DH was going to eat it, I added no salt. I did add a little salt to my bowl before eating. This was sooooo good!