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Ingredients
- 2 quarts water (more or less water to cover the vegetables)
- 6-10 potatoes, peeled and diced
- 2 ribs celery, diced
- 1 onion, diced
- 3 medium carrots, diced
- 1 1/2 Tablespoons chicken-style seasoning
- Pinch of savory herb
- 1 teaspoon salt
- 1/4 teaspoon garlic powder, or to taste
- 1/8 teaspoon onion powder, or to taste
Cream Base
- 1 1/2 cups water
- 3/4 cup raw, blanched almonds
- Scant ¼ cup potato flour
Ingredients
Cream Base
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Instructions
- Place potatoes, celery, onion, and carrots in a large kettle with enough of the water to cover the vegetables. Bring to boil and simmer until tender. Add seasonings.
- Blend water and almonds in blender until smooth.
- Gradually add the potato flour to the almond mixture while the blender is running.
- Add the blended mixture to the hot soup. Mix well.
- Simmer a few more minutes being careful not to allow it to boil. Enjoy.
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