Ingredients
- 2 tablespoons olive oil
- 1 cup onions diced
- 1 cup carrots diced
- 1/2 cup celery diced
- 4 cups potatoes peeled and chopped into 1-inch pieces
- 4 cups vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon fresh rosemary chopped finely
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups milk of choice
- Grated cheese, bacon, chives, or other toppings if desired
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery, and sauté until they are soft and translucent, about 5 minutes.
- Stir in the potatoes, vegetable broth, garlic powder, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for about 30 minutes, or until the potatoes are tender.
- Using an immersion blender, blend the soup directly in the pot until it reaches a creamy consistency. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.
- Stir in the milk and continue to cook the soup for an additional 5 minutes, or until it is heated through. Adjust the seasoning with more salt and pepper if needed.
- Serve the soup hot, garnished with cheese, bacon, chives, or whatever you desire. DEVOUR!