6 Cups cubed potatoes
3 Vegetable bouillon cubes
3 Tbsp Olive Oil
1 medium onion chopped
1/2 cup diced celery
1/2 cup shredded carrot
3 cups milk (or half and half)
3 Tbsp. flour
Make it Vegan by using a non-dairy milk
In a medium saucepan boil potatoes with just enough water to cover potatoes adding the bullion cubes.
In a large pot over medium-high heat add Bittersweet Herb Farm Garlic with Rosemary Oil, 2 Tbsp. Olive Oil, and Bittersweet Herb Farm Zesty Garlic Seasoning. Add in celery, onion, and carrots. Cook until tender.
Add flour to sautéed vegetables making a roux. Add boiling potatoes when tender but firm to your roux mixture slowly. Stir in your milk or half and half.
Turn heat to low and simmer for 1/2 hour stirring occasionally.
Salt and Pepper to taste.