Recipe Name Chunky Potato Soup Submitted by colemtp Recipe Description Daniel Fast Friendly Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 40 Ready In (minutes) 70

Ingredients Amount Measure Ingredient 1 tablespoon organic olive oil, extra virgin 1/2 cup, chopped Onion, chopped 1 cup, chopped Carrots, raw 1 cup, diced celery 2 cloves garlic minced 4 cups broth, vegetable, organic 3 large (3" to 4-1/4" dia.) (5 cups) potatoes, peeled, chopped 1 leaf bay leaf - WHOLE - NOT CRUMBLED 1 teaspoon salt, to taste 1/2 teaspoon thyme, dry, ground 1/8 teaspoon pepper, to taste 1/2 cup Unsweetened Plain Soymilk 2 tablespoons parsley flakes Steps Sequence Step 1 Heat olive oil in saucepan over medium heat. Cook onions, carrots, and celery until vegetables are softened. Stir in garlic, and cook for another minute, stirring constantly so garlic doesn’t burn. Add broth, potatoes, bay leaf, salt, thyme, and pepper. Bring to a boil. Simmer, covered, for 30 minutes or until potatoes are soft. Discard bay leaf. Add half of potato mixture to a food processor or blender, and process until smooth. Return to saucepan. Stir in almond milk, and parsley. Cook until heated through, and serve. Yield: 6 servings (serving size: about 1 cup)