Creamy Potato Soup

Ingredients:

6 Cups cubed potatoes

3 Vegetable bouillon cubes 

1 Tbsp Bittersweet Herb Farm Garlic with Rosemary Oil

3 Tbsp Olive Oil

2 Tbsp Bittersweet Herb Farm Zesty Garlic Seasoning

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

Directions:

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.